Healthy Egg Muffin Cups Recipe - Show Me the Yummy - Episode 15

author Show Me the Yummy   3 year ago
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How to make EGG MUFFINS breakfast recipe - Perfect for FREEZER COOKING

Thanks so much for stopping by my channel. If you have any ideas or suggestions for future videos, please comment and let me know. 👇👇👇Scroll Down for more info 👇👇👇 My Cooking Videos: https://www.youtube.com/playlist?list=PL3znOUFv3iXd-DXuZcltYOSb9TK6FtJd6 Shopping Hauls: https://www.youtube.com/playlist?list=PL3znOUFv3iXfGf4GzNGcxvIVysrd7jTkl What's for Dinner: https://www.youtube.com/playlist?list=PL3znOUFv3iXfPKbPvcfLmeCPNLH1K7_ib You can also find me here: Facebook: https://www.facebook.com/ResourcefulMama/ Instagram: https://www.instagram.com/resourcefulmamamary/

Hash Brown Breakfast Cups Recipe Demonstration - Joyofbaking.com

Recipe here: http://www.joyofbaking.com/breakfast/HashBrownBreakfastCups.html Stephanie Jaworski of Joyofbaking.com demonstrates how to make Hash Brown Breakfast Cups. I really like one dish meals. It makes things so much easier. This Hash Brown Breakfast Cup is one such recipe. In a single muffin cup you have a brown and crispy hash brown crust, that is filled with ham, sauteed vegetables, melted cheese, and a perfectly cooked sunny side up egg. Read more: http://www.joyofbaking.com/breakfast We welcome questions on our Facebook Page: http://www.facebook.com/joyofbaking

Three Healthy Breakfasts In A Muffin Tin

Here is what you'll need! One Muffin Tin Three Healthy Breakfasts Servings: 6 per recipe Banana Oat Muffins INGREDIENTS 1 banana, mashed 1 egg ½ teaspoon vanilla ¼ cup honey 1 teaspoon cinnamon ¼ teaspoon salt ½ cup Greek yogurt 1 cup milk 1½ cup oats Optional Toppings Strawberries Blueberries Apples Blackberries Raspberries Nuts PREPARATION Preheat oven to 350ºF/180ºC In a medium-sized bowl, mash a ripened banana until mostly smooth. Add egg and stir Add vanilla, honey, cinnamon, salt, and Greek yogurt, and mix. Then stir in oats, then finally, stir in milk. Fill each cup of a six-cup muffin tin a quarter of the way full. In each respective cup, add strawberries, apple, blueberries, blackberries, raspberries, and almonds, then fill cups to the top with the rest of batter. Bake 30 minutes. Allow to cool for 5 minutes. Enjoy! Customizable Veggie Egg Cups Serves 6 (per recipe) INGREDIENTS 5 eggs Salt, to taste Pepper, to taste Mix and match fillings: Spinach, chopped Tomatoes, diced Onion, finely diced Bell pepper, finely diced Broccoli, cut into small florets Cheddar cheese PREPARATION 1.Preheat oven to 350ºF/180ºC 2. In a measuring cup, beat the eggs until smooth. Set aside. 3. In a greased muffin tin, place your desired combination of fillings into each muffin cup. 4. Season each cup with salt and pepper. 5. Pour the beaten eggs into each muffin cup until the liquid almost reaches the top. 6. Bake at 350°F/180°C for 20 minutes, until set. 7. Enjoy! Granola Cups INGREDIENTS 1 banana, mashed ¼ cup honey 1 teaspoon vanilla 1 teaspoon salt 1 teaspoon cinnamon 1 ½ cups oats 1 cup Greek yogurt Optional: preferred fillings (strawberries, blueberries, raspberries, apples, bananas, nuts, mango, pineapple, kiwi) PREPARATION In a medium-sized bowl, mash a ripened banana until mostly smooth. Add honey and vanilla, stir. Add salt, cinnamon, and oats. Press 2 tablespoons of mix into each cup, form a cup-shape. Refrigerate 1 hour and preheat oven to 350ºF/180ºC. Bake granola cups for 30 minutes Allow to cool for 5 minutes and add a tablespoon of yogurt to each cup along with any preferred toppings. Enjoy! Check us out on Facebook! - facebook.com/buzzfeedtasty MUSIC Licensed via Audio Network Created by https://www.buzzfeed.com/bfmp/videos/12663

How to make EGG MUFFINS breakfast recipe

My recipes: http://www.youtube.com/OriginalNakedChef How to make egg muffins. Great for breakfast, lunch, picnics or when you fancy something tasty! Simple and quick to prepare. Very easy to follow video recipe showing you simple step by step instructions throughout. All the ingredients are shown at the beginning but you can alter the recipe to suit your taste or to use up those leftovers. I hope you enjoy! Original Naked Chef Subscribe Now! http://www.youtube.com/user/originalnakedchef?sub_confirmation=1

Healthy Breakfast Egg Muffins, Muffin Tin Eggs

http://serious-fitness-programs.com/weightloss Follow Us On Facebook: https://www.facebook.com/TheSeriousfitness Kitench tools: 12-Cup Regular Muffin Pan http://amzn.to/2x2thQA Nonstick Frying Pan: http://amzn.to/2wshXeG Cooking Plate: http://amzn.to/2f8mVel Measuring Cup: http://amzn.to/2fkEqF6 There is nothing better than starting the day with the healthy right kind of foods. Easy Super Healthy Breakfast Egg Muffins are just perfect for the entire family. These muffins are so easy to make that you can get your kids involved in the process, and they have only 50 calories each. Here is what you need: Ingredients 1 tablespoon olive oil 1/2 cup red pepper measured after chopping 1/2 cup green pepper measured after chopping 1/2 cup yellow pepper measured after chopping 1/2 cup onion measured after chopping 1 cups baby spinach - roughly chopped measured/packed before chopping 1/2 cup mushrooms measured before chopping ½ broccoli measured afterchopping salt to taste 7 eggs hot sauce optional for drizzling on top! Instructions Instructions 1. Preheat oven to 350 degrees F. 2. Grease a standard non stick 12-slot muffin pan with cooking spray and set aside. 3. Heat a large skillet over medium heat and add in oil, red pepper, green pepper, and onion. 4. Saute 5-7 minutes, and dd in spinach and mushrooms and broccoli cook for an additional 2 minutes. 5. Season with salt and pepper and remove from heat. 6. Crack 7 eggs and whisk together. 7. Pour the egg/veggie mixture evenly into the prepared muffin pan. 8. Bake for 15-20 minutes, or until the eggs are cooked. 9. Cool slightly and serve immediately! enjoy! Music: Dances - SelectedSounds licensed from audiojungle https://goo.gl/K3skc7

These healthy egg muffin cups can be made in advance, have less than 50 calories per muffin, and are packed with tons of protein and veggies!
Get the full recipe here: http://shwymy.co/egg-muffin-cups

FROM THE BLOG:
These healthy egg muffin cups are filled with veggies, toasty warm, filled with protein, and can be made in advance! Sounds like the perfect breakfast to me. Oh yea, and they taste good :)

Start by chopping some veggies: red pepper, green pepper, yellow onion, mushrooms, and baby spinach! I like chopping everything pretty small, because I’m not a fan of big chunks, but the size of veggie is up to you! Now mince some garlic and crack the eggs! I used 4 whole eggs and 4 egg whites. Whisk the eggs together in a large four cup measuring cup and set aside. I like whisking the eggs in the measuring cup, because it makes pouring the mixture into the muffin tin easier later on!
Read the rest of the post and get the recipe here: http://shwymy.co/egg-muffin-cups

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