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Quick Egg Muffin Cups

Dec 10, 2014 04:00PM ● By Cate Reynolds
Rhea’s Rundown

These egg muffins are the best way to get your day started. They’re easy to make and can be stored in the fridge allowing you to eat them at your leisure throughout the week. This recipe is brought to you by Kevin Haigis, a Virginia Tech grad with a degree in Nutrition and Exercise. He’s also the local business owner of Capital SUP, which is focused on bringing health and fitness to Annapolis’ waterfront, and a fitness trainer at 24 Hour Fitness. We all know that a good breakfast can make a big difference in your day. Kevin puts it best:

Breakfast is the most important meal of the day. So many individuals out there skip breakfast and it can wreak havoc on one's metabolism. Our bodies are like an engine and it has to be constantly fueled. When we go to bed for 8 hours and then skip breakfast our bodies go into starvation mode and store whatever foods, snacks, or large lunch we consume hours after waking up as fat. (Haigis)

Give yourself a little time each morning to get your day started right. Make a batch or two of these egg muffins early in the week and you’ll have a nutritious, protein-packed meal ready to go when you need it. This recipe calls for turkey bacon, but use any meat (or no meat) that you prefer. I gave my egg muffin cups an extra fiber boost with the addition of spinach, zucchini, and tomato. For more yummy breakfast ideas check out my “Get Up and Go” column.

Ingredients – Makes 12
  • 12 eggs
  • ½ lb. turkey bacon
  • ½ cup chopped onion
  • ½ cup green pepper
  • ½ teaspoon salt
  • ¼ teaspoon garlic powder
  • 1/3 cup shredded cheddar cheese

Directions

1. Preheat oven to 350 degrees Fahrenheit. Lightly grease 12 muffin cups, or line with paper muffin liners.

2. Heat a large skillet over medium-high heat and cook bacon to desired level of doneness.

3. Beat eggs in a large bowl. Stir in onion, green pepper, salt, pepper, and garlic powder. Mix in bacon and cheddar cheese. Spoon by 1/3 cupfuls into muffin cups.

4. Bake until a knife inserted near the center comes out clean, 20 to 25 minutes.


Consultant: Kevin Haigis | Owner of Capital SUP and Master Trainer at 24 Hour Fitness

Rhea Torreon
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