(Makes 12 small muffins, about 6 servings; recipe created by Kalyn after many years of experimenting with egg muffin varieties.)
Egg muffins will keep well in the refrigerator for at least a week. I have frozen then, but the frozen ones release liquid when they are microwaved, so now I prefer to just store them in the fridge. To reheat, microwave 30-60 seconds. (Don't cook too long in the microwave or they get rubbery.
tags: low-carb, breakfast
If made with lean meat and low-fat cheese, these egg muffins would be approved for any phase of the South Beach Diet.
These can be stored in your fridge for up to 3-4 days! Simply warm in the microwave for a quick breakfast on-the-go!