Lazy Mom Muffin Pan Eggs {Low-Fat} {THM-E}

Something very strange happened to me this morning.

I got up at 7:30 (that’s in the A.M.) and decided to whip up a Lazy Mom egg recipe totally on-the-fly! *gasp!*

That’s right! It was an off-the-cuff, I-wasn’t-even-looking-at-a-recipe-for-help kind of deal.  And I had absolutely no reason to be up and doing such super mom nonsense this morning!

I think the main reason I was struck with such inspiration was because a lovely church member of ours dropped off fresh herbs and tomatoes from her garden for us this week.  I also had an inordinate amount of egg whites in my refrigerator as I had bought a carton recently and somehow or another Lazy Dad brought home like three other 4-packs of single serve egg white cartons as well this week.  (Random things show up in my refrigerator/pantry from the church, so I quit asking questions years ago.)  Needless to say, I had a LOT of egg whites in my refrigerator!

Anywho, inspired to use up what was on hand, I decided to make muffin pan eggs.  You’ve probably seen these floating around the internets and have maybe even made some yourself recently.

Here’s how I made mine (and yes, it was SO easy, even a lazy mom can do it!).

Lazy Mom Muffin Pan Eggs

egg whites
cherry tomatoes (or whatever you have on hand)
fresh basil
turkey (I used lunch meat turkey)
salt and pepper

Preheat your oven to 350º F and spray a 6 cup muffin pan with non-stick spray.

Pour egg whites into the muffin pan filling about 3/4 of the way full.

Slice the cherry tomatoes in half, then each half into quarters.  I put the quarters into one muffin cup. So, one cherry tomato will fill two muffin cups, capeesh?

Tear the basil and cut the turkey and put in as much as you prefer into each muffin cup.

Sprinkle with salt and pepper and pop into your oven for 20-25 minutes or until a toothpick comes out clean from the center of the egg.

It will look like this before it goes in:

And it will look like this when it comes out:

If you are following the Trim Healthy Mama eating plan, enjoy two of these muffin pan eggs with a slice or two of plan-approved bread in the E category (I use Trader Joe’s® Sprouted 7-Grain)!  I smothered my bread with Polaner® all-fruit spread with fiber and rounded this breakfast out with an E iced coffee.

You could easily double or triple this recipe and freeze these to reheat for a lightening quick get-out-the-door breakfast!  Simply let them cool completely, then place into plastic bags and freeze.  Reheat one at a time for about 1 1/2 minutes in the microwave and BOOM!  You’re done!

Do you have a Lazy Mom Recipe to share?  Email it to me with pictures and I just may feature it on the blog!

Love and refrigerators full of random egg whites for all,
The Lazy Mom

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