Sunday, October 31, 2010

Cheesy Egg Muffins

2 cups Eggbeaters (1 lean)
4 oz low fat mozzarella cheese (1 lean)
1/2 cup mushrooms (1 green)
1 cup spinach (1 green)

Preheat oven to 350. Dice mushrooms and saute with spinach.  Fill each muffin cup evenly with egg, cheese and mushroom and spinach saute.  Gently stir the contents of each cup.  Each cup should be about 3/4 full.




Bake at 350 for about 25-35 minutes. When the muffins are done, loosen them with a knife before taking them out of the muffin pan.  Remove from muffin pan and let cool for about 20 minutes on wire rake before transferring into the refrigerator or freezer.


Muffins will keep in the refrigerator for about a week within freezing. Egg muffins can be frozen and reheated. For best results, thaw in the refrigerator before reheating. Microwave on high about 2 minutes to reheat 2 muffins.


This full recipe is 2 lean servings and 2 green servings.  You can enjoy 6 muffins in 1 day for 1 full lean and 1 green serving. Just remember to incorporate 2 more green servings and 2 Healthy Fat servings to complete your Lean and Green for the day.

These are very flavorful on their own, so this recipe is also a good way to save your condiments!

I am often asked about my muffin pan.  It is a Kitchenaid pan with pop out muffin cups.


I love it but it is sold out everywhere! But no fear, this pan would work great too!

21 comments:

jessejane said...

Howdy CodyJo...
I love your recipes... really just starting to venture out and try something new!
Getting really bored with the same ol' stuff! haha
Any ways, my question would be this made a pan of 12 muffins and you say it is equal to 2 lean & 2 green... and the picture shows 3... I am wondering if I am suppose to eat 6 for my lean & green meal?
I am sorry if I am sounding 'duh'... but just had to ask! haha
Have a great OP Day!!
... jj ...

Cody Jo said...

I am so glad to hear you like my recipes! 12 muffins is 2 lean servings, so in 1 day you could eat 6 for a full lean serving and a full green serving. Just be sure to get 2 more servings of veggies to complete your 3 greens for the day.

I took the picture with 3 because I was eating a 1/2 serving now and 1/2 later. Sorry for the confusion!

Have a great OP day too!

jessejane said...

Thanks so much CodyJo...
I cannot wait to try these... there has been a few 'quicky' recipes that I tried... and well, not so good.
I consider myself not too picky... but I like ones more like this one. A little more substantial and filling!
Thanks again... ttylg :-)
jj

Anonymous said...

I absolutely love your blog.

Sam Ski said...

This sounds so yummy! Any other suggestions on what to use instead of mushrooms and spinach? I'm not a big fan of them. Just wondering if maybe you would know!

Cody Jo said...

Hi Sam Ski, you could really put anything into them, that is the beauty of this kind of recipe.

I think they would be great with a southwest flavor. Change the cheese to low fat cheddar and add diced tomatoes & some bell peppers with a bit of chili powder mixed in for a little kick.

Anonymous said...

These were outstanding. I doubled the mushrooms and used 6 real organic eggs instead of Eggbeaters (which scare me). mmmmmmmmmm!!! Thanks for posting this! Tomorrow I try the cauliflower pizza :)

Anonymous said...

I made these the other day, and they were great! Plus, they were ultra convenient to bring to work with me. They are really filling, and that, I love. Thanks for all your great recipes. You are a giant help to my menu and a huge inspiration.
Thanks, jfwat

Sarah said...

Hello! What type of muffin cups/pan do you use -- with the paper they really stick and I don't want to lose the food that I should be eating. But these were fabulous! :) I love your recipes -- they've added a great variety to my diet.

Cody Jo said...

I use a muffin pan that has silicone muffin cups. It is awesome! Here is the link for it: http://www.amazon.com/gp/product/B000HGUNKE?ie=UTF8&tag=newbeame-20&linkCode=xm2&camp=1789&creativeASIN=B000HGUNKE

Shannon C. said...

Wow, your site is really cool! I just re-started Medifast after a lengthy hiatus, and your recipes are clearly going to help me get through it! Keep up the good work!!!

Anonymous said...

Just wanted to post that if you don't have mushrooms these are delicious with 1 1/2 cups of spinach and cheese and egg. With a side salad of course :)

Marlanea said...

Just had these for lunch...they were OMG fabulous. Thanks for all the great ideas

"The Aimonites" said...

So glad I came across your page. I was looking for frozen meals in a cupcake pan. So excited to follow your journey as I accomplish mine. Go you!

Mickie Pho said...

Hi Cody Jo! I am a bit sick of scrambled eggs! Do you think I could use the southwest style eggs to make this recipe and turn them into medifast meals?

Thanks!

Mickie

AW said...

Just starting Medifast.....if I eat only one muffin for breakfast, what would that be equal too in terms of medifast meals? Your recipes look great!

Anonymous said...

Does anybody have a good recipe using the chili packet, other than just adding the water? Thanx

theherronnest.com said...

I'm running in a race this Sunday and finally found the meal I'm going to make the night before and have as I get ready the morning of the race.

I LOVE the recipes that you post here and have been sharing them with my friends that are also doing a medifast diet. THANKS!!!!!

Nick Zammito said...

Does this recipe call for fresh or frozen spinach and is the measurement comes or uncooked?

Nick Zammito said...

That should be cooked or uncooked.

Anonymous said...

Nick - usually recipes give their ingredient amounts for UNCOOKED portions, unless otherwise listed. And since she says "saute the spinach and mushrooms" I'm guessing she means 1 cup FRESH spinach. If the spinach was from frozen, it would already be "sauteed" and you would just add to the mixture to reheat. But it wouldn't be 1 cup at that point, since the fresh spinach would have cooked down quite a bit. Hope I'm correct, and hope that helps!