Monday, August 5, 2019

Easy Meal Prep x Egg Muffins

After hearing quite a few success stories about the Keto diet over the last while, I recently grabbed a magazine at the local bookstore to learn more about this lifestyle--and to cop some recipes that I could begin incorporating into my eating regimen.

I haven't done a lot just yet in the way of adopting the lifestyle since I'm still in the "exploratory phase", but there were some fabulous recipes that immediately caught my eye and took away some of the mystery around what a Keto-friendly diet is really all about.

And it was the featured egg muffins that leaped off the page and made it to my kitchen first.  What drew me in?  The ease of preparation (like whisking up some eggs and layering them with delicious add-ins in muffin tins for a bake it and forget it done deal.)  With just an hour or so out of my Sunday afternoon to assemble and bake, which meant perfect timing for catching up on a couple of podcasts, it was likely as easy as meal prep goes. 

And we can't forget about the key takeaway of cooking: the taste!  These are delicious and the piquant onion flavor, coupled with the savory goodness from the dry-aged salami and cheese, felt like I was enjoying crust-less, mini quiches.  Some days they were breakfast and others they were lunch with a side salad thrown in. 

The final bonus is that they lend themselves well to freezing or storing in the refrigerator.  What meal-prep dreams are made of, no?

So whether you're a Keto devotee or not, these egg muffins will suit any quest for easy, healthy and delicious eats.  Try them and let me know your thoughts.

Happy Eating!

Egg Muffins

2 scallions, finely chopped
5 oz. air-dried chorizo, salami or cooked bacon, chopped
12 eggs
6 oz. shredded cheese (your choice)
2 Tbsp. red or green pesto (optional)
Salt and pepper 

Preheat oven to 350 degrees F

Divide chopped scallions and meat and add equal amounts to bottom of each cup.  Whisk eggs with seasoning and pesto, if desired.  Add cheese; stir.

Pour egg mixture evenly into each cup.  Bake for 15-20 minutes, depending on size of muffin tin.  Let cool before wrapping in plastic and storing in fridge or freezer.  Enjoy!

Recipe courtesy of 

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