Wednesday, March 25, 2015

Assorted Egg Muffins (17 Day Diet Friendly)

Being successful on any diet requires one to plan out meals ahead of time to prevent eating food off the grid. Breakfasts are the most difficult because if you are running late out the door in the morning like I am most of the time, its easy to grab something unhealthy like a donut, muffin or bagel. Everyone says that breakfast is the most important meal of the day. I happened to agree but I don't always follw that rule. I'm not a huge breskfast fan to begin with so eating early in the morning is something I have to remind myself to do. Since I've been on the 17 Day Diet, I've been eating breakfast regularly and smartly! But this all begins with planning meals ahead of time. So I've been prepping fruits, stocking up on yogurt, hard boiling eggs, and making egg casseroles like my Spinach and Feta Frittata Bake. And this week, I've made something ingenious that the whole family loved. Assorted Egg Muffins.

Once you make these Assorted Egg Muffins it's for sure be a staple in your breakfast regiment. Unlike an egg casserole, there is no cutting required and each egg muffin has different ingredients. The basic ingredients are eggs and plain greek yogurt. That's it...any other ingredient is whatever you choose. I made a few with turkey sausage and cheddar, some with kale and feta, some with turkey sausage and zucchini and a few with feta and tomato salsa. The possibilities are endless when it come to ingredient ideas for these egg muffins. The boys had a hard time choosing which one to eat first. I opted to try the kale and zucchini ones first. Boy were they savory and delicious, and healthy too. They are so easy to prepare and cook. 10 minutes to prep and 20 minutes to bake...that's it! They make the perfect make ahead breakfast, so if you are in a hurry every morning these are just the answer. After they bake let them cool and then place them in plastic containers or baggies in the refrigerator. When you are ready to eat them simply pop them in the microwave for 30 seconds. Add dash of Franks Hot Red Sauce and you got yourself a hot nutritious breakfast with way less calories than an everything bagel with cream cheese!

Salute to Assorted Egg Muffins! A healthy, delicious make ahead breakfast!
Low Carb, Healthy and Delicious. The easy make-ahead breakfast.
It starts with eggs and greek yogurt, the other ingredients are your choice. Be creative!
Just out of the oven
Assorted Egg Muffins - the perfect make ahead breakfast or brunch
Zucchini, Fat Free Cheddar and Turkey Sausage

Assorted Egg Muffins (Click to print recipe)

Preparation and cook time: 30 minutes

Makes 12 assorted egg muffins


  • 8 eggs
  • 1 small container of plain greek yogurt
  • several dashes of hot sauce
  • salt n pepper
Toppings of your choice:

Vegetables: broccoli, tomatoes, zucchini, mushrooms, peppers, asparagus, spinach, kale

Meats: turkey sausage, turkey bacon, ham, crab, shrimp

Cheeses: fat free cheddar, fat free feta, lite swiss, mozzarella

Preheat oven to 350 degrees. In a large bowl, whisk eggs, yogurt, hot sauce and salt n pepper. Evenly distribute egg mixture into a muffin tin which is sprayed with non-stick spray. Mixture should be about 3/4 full in each muffin hole. Add desired veggies, meats and cheeses into the egg mixture. Press down with a spoon so the ingredients are submerged in egg. Bake in oven for 20 minutes and second to bottom rack. Let cool 5 minutes before eating. If making ahead, seal in baggies or air tight containers and keep refrigerated. To reheat, pop in microwave for 30 seconds or so. Top it off with a few dashes of hot sauce. Enjoy!


  1. Your posts are simply fabulous and inspiring . Thanks for the inspiration!
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  2. How much Greek yogurt? A
    Small container is vague.

  3. It�s nice to read good comments. It makes it much more enjoyable! a fantastic read