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Egg McStuffins Recipe


Egg Mc Stuffins

Egg Mc Stuffins are the healthy version of a familiar unhealthy drive-thru breakfast that we all know and (some of us) love. Make these delicious gems at home, and store them in an airtight container for up to a week. Reheat in the microwave for a healthy breakfast, lunch, or dinner. 2 Egg Mc Stuffins equal one serving.

Ingredients:

12 large grade AA eggs, beaten in a medium bowl
2 ounces of hard cheese, shredded or grated
6 ounces of pre-cooked meat, such as ham, chicken, or ground turkey, diced small
1 cup cherry tomatoes, rinsed and cut in half
½ of each red and green bell pepper, diced small
¼ brown or white, or green onion, minced (about ¼ cup)
¾ cup sliced mushrooms
½ cup steamed (but cooled) broccoli, green beans, peas, or kale
½ cup cooked brown rice or wild rice
Cracked sea salt and pepper to taste

Directions:

1.) Preheat oven to 350 degrees. In a medium bowl, beat eggs until mixed but not overly beaten. If you are not using any steamed veggies in this recipe, then add 1 tablespoon cold water to every 12 eggs utilized.

2.) Spray a regular sized muffin tin with Pam or other non-stick coating spray.

3.) In a separate mixing bowl, mix together cooked meat of choice, cherry tomatoes, bell peppers, onion, mushrooms, steamed green veggie, and rice. Add salt and pepper to taste. Mix gently, incorporating all ingredients well.

4.) Place 2 tablespoons of the meat and rice filling into each cupcake slot in muffin pan. Pour beaten egg mixture (about 1/3 cup of egg) over the top of the filling in each slot, being careful to leave a ¾ inch space from the top of each slot, so that the egg mixture doesn’t overflow when baking. Add a tablespoon of cheese onto the top of each egg cup.

5.) Carefully place the muffin tin on a cookie sheet, and place on center rack in pre-heated oven. Bake for 25 minutes, or until a knife inserted in the center comes out clean.

I hope you and your family enjoy these tasty breakfast muffins. Try switching up the recipe with your kids favorite veggies, as well as the following alternate ideas:

Ground Turkey Sausage (pre-cooked)
Extra lean ground beef, chicken, or turkey (pre-cooked)
Left-over Taco meat or chicken
Nitrate/Nitrite-free cooked bacon
Shredded carrots, broccoli stems, bell peppers, or any other course vegetable
Potatoes
Yams
Sweet potatoes
Lay a slice of Canadian Bacon down in muffin tin before pouring on egg mixture

Have some great ideas of your own? Please e-mail me and share them! Thank you for visiting!


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Content copyright © 2014 by Kymberly Morgan. All rights reserved.
This content was written by Kymberly Morgan. If you wish to use this content in any manner, you need written permission. Contact Kymberly Morgan for details.

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