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

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Perfect Egg Rolls Recipe Tamagoyaki - Eugenie Kitchen

Learn how to make egg rolls. It's a simple and easy egg recipe, tamagoyaki omelette. Find Egg Roll recipe here: Subscribe to my blog: Eugenie Kitchen MADE WITH ❤ Copyright © Eugenie Kitchen 2012-2016

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! - MUSIC Licensed via Audio Network Created by

Potato Soufflé Recipe

Potato Soufflé is an easy recipe for such a comforting dish perfect for fall tables. Love the way it puffs in the oven and how the steam comes out when you start dig in it. The breadcrumbs form a delicious crust on the bottom and edges and the cheddar and Parmesan cheese bring such an amazing flavor. The chives are not to be forgotten as well as they bring color and their unique taste. Ingredients: Makes 4 servings 2 tbsp (30g) butter, plus extra for greasing 3 tsp breadcrumbs, for coating the ramekins 1 large potato (300g), cooked with peel on 1 1/3 cups (85g) mature Cheddar, grated 1/3 cup (30g) Parmesan Cheese, grated 2 tbsp fresh chives 2 eggs freshly ground black pepper 6 tbsp milk paprika, for garnish Directions 1. Preheat the oven to 450F(220C) and put a baking sheet in the oven to heat up. Butter 4 ramekin dishes and dust with breadcrumbs. 2. Peel the cooked potato and place in a medium bowl. Use a potato masher to mesh it well. 3. Grate the cheese and separate egg yolks from the whites. Add cheese, chives, black pepper and egg yolks over the mashed potato.Stir to combine. 4. In a small pan warm the milk with butter until the butter melts and pour over the potato mixture. Stir to combine. 5. Whisk egg whites until stiff peaks form. Gently fold the egg whites into the potato mixture. 6. Fill the prepared ramekins with potato mixture and sprinkle paprika on top. Place in the oven on the preheated baking sheet and bake for 15-17 minutes until puffed and golden. For the full recipe check my blog: Follow me: FACEBOOK: INSTAGRAM: PINTEREST: WEBSITE: GOOGLE+:

3 Healthy Vegetable Recipes For Weight Loss Follow Us On Facebook: ⇨ ⇨Tools and ingredients: Colorful Measuring Cups: or Glass Dish Glass Bowl: or Olive Oil: Nonstick Frying Pan: or Saucepan with Glass Lid: Looking for delicious vegetables dishes to add to your healthy diet? With their surprisingly robust flavors, these easy vegetable recipes are a wonderful way to add a little extra wholesomeness to any meal.they’re higher in protein and have loads of fiber—which will help you lose weight fast. You'll love our easy and delicious vegetarian collection of colourful and nourishing meals. Here are 3 healthy vegetable recipes for weight loss I hope you like all these easy recipes ♡ 1 veggie spinach rolls 60 calories (5 serving) Ingredients 8 oz frozen spinach leaves 3 egg whites 1 egg 1/4 low fat mozzarella cheese salt and black pepper 1 clove garlic 1 tsp olive oil 1/2 onion 1/2 red bell pepper 1 medium carrot shredded 1.5 tbsp parsley Preparation Preheat oven to 400° F (200° C). Thaw the spinach and squeeze out the water. Mix spinach, 3 egg whites, mozzarella, half the salt, and pepper in a mixing bowl. Place parchment paper on a baking sheet and spray with cooking spray. Move the spinach mixture to the sheet and press it flat, about 8x12 inches in size and roughly ½ an inch thick. Bake for 15 minutes. When done, set aside to cool on a rack. Finely chop onion and parsley. Grate the carrots. Fry the onions and garlic in a skillet with oil. Add carrots and parsley and let it simmer for about 2-3 min. add the other half of the salt, and pepper and mix briefly. Flip the spinach mat and take the skillet off the heat and add an egg. Mix it all together and spread the filling over the now cool spinach mat. Roll up the spinach mat and filling. Bake for 25 minutes. Cut it into 5 slices. 2 Stuffed bell pepper rings with veggies 90 calories (4 serving) Ingredients 2 bell peppers 1 tsp olive oil 1 clove garlic 1/2 onion 1 mushroom salt and black pepper 4 oz ground turkey 1.5 tbsp parsley 1 egg white 1/4 tsp italian seasoning 4 tbsp tomato sauce Preparation Pre-heat the oven to 350° f. Slice bell peppers into rings. Finely chop up bottomsto be added into the turkey mixture. Heat oil in a medium skillet and saute garlic onion, mushroom, chopped bell pepper, for about 5 minutes or until the onion becomes translucent. Stir in the salt, pepper. Transfer mixture to a large bowl and add in turkey, egg, parsley, italian seasoning. Mix thoroughly. Divide the mixture evenly among the 4 bell pepper rings and place on a baking sheet. spread tomato sauce over the mini meatloafs. Bake in the oven for 30-35 minutes. Top with extra parsley and ENJOY!! 3 broccoli crust pizza recipe 300 calories (1 serving) Ingredients 1 medium head broccoli 1 egg salt and black pepper 1/4 tsp italian seasoning 1/4 cup + 1 tbsp low fat mozzarella cheese 3 tbsp tomato sauce 1/4 onion 1/4 red bell pepper 1 mushroom Preparation Preheat oven to 400 degrees F. In a food processor, pulse steamed broccoli until grated. Squeeze water out in a dish towel. Transfer broccoli to a large bowl and add egg, mozzarella, salt, and pepper, italian seasoning. Transfer dough to a parchment-lined, baking sheet and shape into a thin, round crust. Bake until golden and dried out, 20 minutes. Top with tomato sauce mozzarella cheese, bell pepper, mushroom, onion and bake until cheese is melted and crust is crispy, 10 minutes more. I hope you like all these healthy recipes ♡

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!
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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!
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