Chicken, Goat Cheese, and Black Olive Muffins. Sounds good, right? What if I told you they were also wheat-free, gluten-free, and low carb? Would you still be interested?
You guys know that I’m not a low-carber but that doesn’t mean that I shy away from low-carb recipes. When it comes to food blogs, I don’t discriminate! One of my favorite food blogs is Kalyn’s Kitchen and the majority of her recipes are South Beach Diet friendly. I don’t follow the South Beach Diet but I love Kalyn’s recipes because they are both healthy and delicious with an emphasis on whole, unprocessed foods.
One of Kalyn’s recent posts was about Egg Muffins. No, not Egg McMuffins! These are much healthier and much tastier than anything off the McDonald’s breakfast menu.
Kalyn’s Egg Muffins are basically a portable omelet that can be eaten on the run. The recipe is simple: whip up some eggs with whatever veggies, cheese, meats, herbs and spices you have on hand, pour the batter into some muffin cups and bake. Kalyn has an actual recipe for you to follow but I found it was easy to improvise. I whipped up my own creation with chicken, goat cheese, black olives and fresh chopped parsley and they turned out perfectly on the first try.
When I made my egg muffins, I used silicone muffin cups that I had recently received as a gift. They worked really well! But Kalyn says you can also use a regular muffin tin if you line it with foil baking cups. The cool thing about these ‘muffins’ is that you can refrigerate or freeze them and pop a couple in the microwave on your way out the door.
Since I suffer from hypoglycemia, it is important for me to start the day with some protein. I’m not always very good at forcing myself to eat breakfast but it’s much easier when I have something like this on hand. In fact, one of these egg muffins along with one of my whole wheat muffins is a pretty good combination to get me through the morning.
To read more about Egg Muffins, see some photos, and get the recipe, visit Kalyn’s Kitchen.
White On Rice Couple says
Katy: I know, everyone seems to be making them! I think it's great!
Spaghetti: Thanks, I think they turned out pretty cute, too :-)
Vanessa: I really hope you'll let us know when you figure out a good vegan version of these. I'd love to try a different version!
Lorenzo Ochinang says