Not your typical Egg McMuffins

by Khushboo on February 10, 2012

It’s been ages I’ve posted about any of my “Brown Paper Bag” Lunches, mainly because they have been fairly repetitive.  Lately I seem to rotate between only 1 or 2 lunches daily.  Boring? Yep but it keeps me full, tastes delicious, and is fairly balanced…pretty much all I am looking for in lunch.  This week’s rotation has consisted of chickpea burgers (unsurprisingly) and muffins.  Yes, that’s right muffins…Greek Egg Muffins to be exact!

If you’re an eggs lover like me, chances are you’ll think these taste eggs-ellent too :D !  These are merely portable omelets that can be eaten on the run.  Actually they’re even easier to make than omelet because there’s no flipping or standing around involved.  To save time, I let them cook in the oven while I’m in the shower/doing my hair/whatever.  And for what it’s worth, these are proof that it is indeed possible to meet your protein requirements through food alone: 2 of these muffins pack in 21g protein, baby!

Greek Egg Muffins

serves 1

Ingredients

  • 3 Egg-whites
  • 1 Whole egg
  • Handful chopped basil
  • 2 tablespoons of crumbled feta (about 20g)
  • Tablespoon of black olives, sliced
  • 3-4 mushrooms, sliced
  • Salt & black pepper to taste

Method

  1. Pour egg and egg-whites into a bowl and whisk together with salt & black pepper.
  2. Mix in the basil, mushrooms and olives.
  3. Place 2 muffin cups onto an oven tray and divide the feta into each.
  4. Pour the egg mixture over the feta mixture and bake in the oven for 12-15 minutes, or until firm.

*These can be refrigerated for 4-5 days!

What have you been lunching on this week?

{ 32 comments… read them below or add one }

Parita @ myinnershakti February 10, 2012 at 7:11 pm

Eggs + feta = heaven! I recently discovered the combo and LOVE it! I’m making these muffins this weekend – you’ve inspired me!

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Khushboo Thadani February 13, 2012 at 1:27 pm

Let me know how you like ‘em! :)

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Alexandra February 10, 2012 at 9:07 pm

YUM! Love this recipe idea, I totally want to make some for snack next week :)

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Khushboo Thadani February 13, 2012 at 1:28 pm

They’re perfect for a snack too given their portability!

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onehealthymunchkin February 10, 2012 at 10:06 pm

I made Greek egg muffins a few months ago and they were so good! I didn’t put any olives in mine though – what was I thinking? :P These look awesome!

This week I’ve been living on hummus, avocado + veggie sandwiches for lunch. I seriously crave them every day!

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Khushboo Thadani February 13, 2012 at 1:29 pm

Ohh that sandwich combo is so yummy…I love it with turkey added in!

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sarah (onedayiwillseethesun) February 10, 2012 at 10:18 pm

my staples have been pitta bread with scrambeled egg, or simply a salad with tuna and rice or cous cous.

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Khushboo Thadani February 13, 2012 at 1:30 pm

I haven’t had cous cous in ages- such an easy lunch!

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Ricardo March 5, 2012 at 6:50 am

Just tried out the eggy muffin for Kendall and ymself – they’re good! I made a few adjustments on the fly to the recipe (because, you know, designers can’t just do what they’re told)…Exchanged the onion for diced lean turkey bacon (who doesn’t like bacon in the morning?)Substituted red peppers for the green ones (personal pref and color.)We took the muffin out a few minutes early and sprinkled some shredded cheese on top before they finished baking.Note for anyone else trying these out, using silicon cups in the muffin tray does slow down the baking on the bottom of the muffin alittle.Great snack for those of us who struggle in the morning.

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honeywhatscooking February 11, 2012 at 2:36 am

This looks delicious Khushboo, I’m not a feta person, but I think it depends on the kind of feta you buy. I’m gonna try it, love Greek food.

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Khushboo Thadani February 13, 2012 at 1:31 pm

If you find feta too salty as a cheese, trying pairing it with watermelon- tastes fab!

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Brittany February 11, 2012 at 4:09 am

You had me at 21g of protein. These look delicious!

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Khushboo Thadani February 13, 2012 at 1:31 pm

It’s crazy how much they pack in !

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Meg (A Dash of Meg) February 11, 2012 at 4:13 am

Mmmmm looks good girl :) I love things with a greek twist :)

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Khushboo Thadani February 13, 2012 at 1:32 pm

Me too…even men :) haha!

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Meg (A Dash of Meg) February 14, 2012 at 7:50 am

HAHAHAHAHAHA I LOVE YOUUUUUUUUUUUUUU

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Shannon from Healthiful Balance February 11, 2012 at 8:12 pm

Yum, these look delicious! I’ve been loving savory muffins. :)

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Khushboo Thadani February 13, 2012 at 1:32 pm

Everything tastes better in muffin form :D

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jojo February 12, 2012 at 1:32 am

hmm looks great, and easy!
I am a big egg and feta cheese lover, will definitely give this a try!

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Khushboo Thadani February 13, 2012 at 1:33 pm

I only recently paired the two together and am loving the combo!

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Kiran @ KiranTarun.com February 12, 2012 at 12:40 pm

why oh why i can’t acquire any taste/appreciation for feta & parmesan cheese? the only cheese that I can stomach is swiss. I am a huge wuss :D

That looks so delish — gotta have it for brunch, with swiss cheese of course ;)

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Khushboo Thadani February 13, 2012 at 1:33 pm

I don’t know if i feel bad for u or envy your dislike towards cheese…I crave it like it’s my job!

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Sara K February 12, 2012 at 9:45 pm

Ok so THIS would be an egg mcmuffin I’d eat! I’ve started attempting to save money (meaning balancing out my exorbitant spending online shopping at Gilt) so this week my lunches have been brought from home- typically a salad made with gorgonzola, arugula, pistachios, pomegranate seeds, grilled chicken with a side of toast and hummus

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Khushboo Thadani February 13, 2012 at 1:35 pm

HahHahahah I love this comment…considering you’re saving money, that’s a pretty baller lunch!

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Ameena February 12, 2012 at 10:28 pm

I love anything with eggs and this is no exception! I think these are great for my on-the-go breakfasts (which are usually protein shakes). Great idea!

Hope you are having a great weekend so far!

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Khushboo Thadani February 13, 2012 at 1:36 pm

Recently sleep has been trumping food..and hence many of my breakfasts are now consumed on-the-go!

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Nada (One Arab Vegan) February 14, 2012 at 4:19 pm

I’ve never been a big egg person even in my pre-vegan days, but love the idea of a savoury muffin for breakfast! And the basil-mushroom-olive combo sounds delish.

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Khushboo Thadani February 15, 2012 at 12:34 pm

I’m sure you can concoct something similar with oats/flax egg in lieu of the eggs?…and then add in the basil, mushroom and olive?

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caloricandcrazy February 15, 2012 at 6:33 am

Oh wow, these muffins look so packed and super delicious! And packed with protein! Great way to start the morning =)

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Khushboo Thadani February 15, 2012 at 12:36 pm

And unsurprisingly, very filling :D

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Jen February 15, 2012 at 9:58 am

OH MY! The sight is great and the potential taste of it is heavenly! :) I should ask my mom to cook this for me! :)

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Khushboo Thadani February 15, 2012 at 12:37 pm

Let me know if you do :D

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