Introduction
About this Recipe
Egg muffins are a fun way to have breakfast after bariatric surgery. And yes, we hear you thinking, another egg recipe? But the truth is, that eggs are easy to prep and they’re nutritious too. It’s not just about the protein. One egg has about 6 grams of protein which is nice, but the choline found in egg yolks also has great benefits.
Choline is needed to regulate mood, memory and muscle control amongst other things.
And did you know that you can prep these 2 days in advance so that you can take them to lunch the next day! Now, let’s show you how to make these scallions & cheese egg muffins.
Yields:
9 small muffins
Ready In:
20 minutes
Nutritional facts per 3 small muffins:
213 calories
11.7 protein
17.7 g fat
2 g carbs
0.3 g fiber
Ingredients
- 4 eggs, whisked
- 4 oz (120 g) shredded cheese
- 1 chalk scallion, chopped (the green part)
- 1 tbsp everything but the bagel seasoning
- Add your favorite chopped vegetables to the egg muffins for a different bite.
- Check whether the ingredients are in line with your post op diet before trying any new meals.
- Make sure to fill the muffin molds no further than 3/4 as the egg muffins might overflow while baking in the oven.
- Experiment with different measurements as not all egg are the same size, and neither are muffin trays (in this recipe we used a mini-muffin tray so the measurements may differ).
Step by Step Instructions
Step 1
Preheat oven to 350F (180C).
Step 2
In a mixing bowl, add the eggs, cheese, scallions and seasoning. Stir until well combined.
Step 3
Spray the muffin tin with non-cooking spray or brush lightly with olive oil.
STEP 4
Pour the egg-mixture into the muffin molds. Fill until 3/4 full.
Step 5
Place the muffin tray in the oven and bake, about 15 minutes or until eggs are set.
Step 6
Remove from oven and allow to cool for 5 minutes. Enjoy!
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