Thursday, August 6, 2015

Egg Muffins with Caramelized Onions, Avocado, and Thyme


This is a good portable healthy breakfast high in protein, good fats, and has fiber. To me, they are even easier than scrambled eggs and I pack 2 of these muffins for my breakfast for work.  Mix and match your ingredients to what you have on hand- as long as you have eggs and some veggies, the combinations are endless.

Ingredients
  • Caramelized onions*
  • 12 eggs
  • Shredded cheese
  • 12 cherry tomatoes, halved
  • Avocado, finely diced
  • Salt & pepper
  • Dried thyme

Directions
  1. Preheat oven to 350 degrees.  Prepare a muffin pan with cooking spray. (I use my silicone muffin pan, and the egg muffins slip right out.)
  2. Add a thin layer of caramelized onion on the bottom of each well.
  3. Crack 1 egg into each muffin well.
  4. Top the egg with 2 tsp of cheese per muffin.
  5. Add the halved cherry tomato and some diced avocado on top.
  6. Season each muffin with some salt, pepper, and dried thyme.
  7. Bake for 23-25 minutes (depending on how well you like your egg cooked).
  8. Remove from oven. Store in an airtight container in the fridge. Good for 5 days.
Yield: 12 egg muffins (I eat 2 muffins for breakfast)

Caramelized onions
I like to make a large batch of caramelized onions on a weekend, and then freeze them in ice cube trays. Once frozen, then I add the frozen cubes in a freezer ziplock bag and store them when needed.

I like this recipe, but it takes me approximately 60-90 minutes, and I use a stainless steel pan.
 
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