Egg and Veggie Muffin Cups

It’s not very often I find myself in the kitchen coming up with new recipes anymore. Typically, meal times consists of just the two of us, since our son is now grown and rarely home. Although, recently I did experiment with some egg muffin cups for an easy, healthy breakfast option and they turned out pretty good. So I thought I would share them here with all of you.

Egg Veggie Muffin Cups

4 large whole eggs

5 large egg whites

4 slices of whole wheat bread, cubed

salt and pepper to taste




sweet peppers


First, I cubed up four slices of bread and placed them in a dish.


Then I cleaned and chopped up my vegetable mixture. I used the vegetables listed above but feel free to use what your family likes. Then I sauteed them in their own juices until tender.


Whisk your eggs together and pour them over the bread. Add your cooked vegetables and mix gently.

Spray 9 regular sized muffin cups with non stick cooking spray and fill them 3/4 full with the egg mixture. IMG_4093

Bake these at 375 for 20-22 minutes or until set in the center and brown on top. IMG_4096

This recipe makes 9 muffin cups.

I froze mine in a freezer bag for easy reheating during the week. You could enjoy them immediately if you wish.

Some other ingredients you could consider adding would be:

cheese, hot peeper, crumbled cooked bacon, or any other veggie choice.



Ground Chicken Breakfast Sausage

During the holidays I had some time to experiment with a few new recipes and this one really was a great hit with my family.

I am a firm believer that breakfast is the best meal of the day. One of the foods we stopped eating on our journey to healthier living was breakfast sausage but that has come to an end since I did some experimenting in the kitchen. Breakfast sausage is typically made from pork and has way to much animal fat in my opinion to even think about being consumed occasionally much less more often.

Here is what I came up with made with 100% ground chicken, no fillers, and simply added spices that most people will have in their homes. Give it a try and see what you think.


Ground Chicken Breakfast Sausage

1lb. of ground chicken

1 tsp. sage

dash of oregano

dash of red pepper flakes

1 tsp. salt

1/2 tsp. black pepper

Mix these spices into the ground chicken until combined. Refrigerate this mixture for at least two hours or overnight like I did.

Over medium heat in a sprayed, nonstick pan gentle scoop roughly formed patties. Cook for about 12-15 minutes(depending on the size of your patties).

One pound of chicken made approx. 10-12 patties for my family.