Tired of overnight oats? Egg muffins are great (I feel like I've consumed hundreds)....but sometimes you just want something with a different texture, right? I was able to find something as quick as egg muffins, with a less redundant texture, and a pretty solid macronutrient ratio. Full. Of. Customizable. Flavor! I was going for a primarily savory, with a hint of sweet flavor combination (as you'll see below)...but take the opportunity to mix in whatever add-ins get you most excited!

Base Ingredients
1.5c kodiak cake pancake/baking mix (I actually used half gluten free, half oat. Use any baking mix you have access to and enjoy!)
1c milk (I used some homemade 1% kefir. Feel free to use a milk alternative though)
1tsp vanilla
1 egg

Mix-Ins
2 strips black forest bacon, chopped into small pieces
1/3 red bell pepper, diced
3-4 scallions, chopped
2Tbsp dried cranberries

1oz low fat cheese of your choice

Fun Part
12 quail eggs (if you don't have access to these tiny gems, you can use regular eggs - you might need to use a larger vessel for your muffins - ...or just omit! They'll still be delish)

Preheat oven to 350F. Sautee all of your mix-in ingredients (sans cheese if you use it) over medium heat until the bacon is cooked thoroughly and the other stuff has browned slightly. Mix all of your base ingredients...the mixture should be relatively thick. If it's too thick, add a little more milk. Fold in your mix-ins. If you're using a regular muffin tin, here's your opportunity to grease it up however you feel best (coconut oil, butter, spray)...or just use a silicone one and make life easy on yourself :) Fill each cup about 2/3 of the way with your batter. Next, use a fork or spoon and create little divot in each cup (one at a time), then crack your quail egg, and allow the yolk to settle in your divot. If it seems like the batter is flattening out before the yolk settles into your crater...don't sweat it. After you've done all 12, top each off with the remaining batter. Place in the oven and bake for about 40 minutes. The inside of the muffins will be a little moist, but it ended up being just what we were looking for! If you'd like to dry them out a bit more, remove from the muffin tin and place in the oven at a low temperature for maybe another 10-15 minutes. Otherwise, remove and place on a cooling rack! If you're looking for a good meal prep, grab 'n go type breakfast...try 'em out!

MACROS (for 12 muffins made with above ingredients - so adjust if you customize!)
Protein 8.1g
Carb 13.4g
Fat 3.9


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