Egg Muffins

peanutbutter made my morning today… he gave me a surprise call before he went to work. These little things makes his distance bearable, no matter how far he is. This would put a smile on my face for the whole day.

{I you, peanutbutter}

Another thing that made me smile today: Sis asked if we could go to Banapple. In an instant, the images of the delicious cakes, cheesecakes and pies flooded my head. My current addiction also came into mind: Green Tea froyo from Red Mango with lots of Dezato Mochi balls. I don’t know if we could go, though. No one would take care of the shop for me. So I think this would remain a thought.

On other news, even though I don’t want to I may have to hire a helper come October. Stress is finally keeping up on me. I can get it off with a massage from time to time but there are times when I think I need an Acupuncture Specialist. They say that acupressure can be very relaxing because it doesn’t just work on the muscles, bones, and joints. It works with the energy of the body at a deeper level.

Right now, I’m still working on my stress with some easy cooking. I may give these SBD recipes a rest sometime next week, though. I’m making room for this chicken and olive recipe I found. But since peanutbuttermade me smile this morning, I’ll leave you with a good SBD breakfast recipe.

Egg muffins are perfect for breakfast because they are high in protein and very convenient to eat. You can put them in a ziplock bag and eat it on your way to school or to work. This can also be a make-ahead dish. You can put in it the fridge and re-heat it in the microwave in the morning.

Ingredients: {adapted from Kalyn’s Kitchen}

4 eggs
salt and pepper to taste
3 tbsp chives/green onions, chopped
3-4 tbsp low fat cheddar cheese, diced
canola oil/non-stick spray

You can also use diced meat such as canadian bacon, farmer’s ham and sausage. You can also use veggies such as brocolli, zucchini and bell pepper. Remember to blanch the veggies before using them.


  •  Brush metal/silicone muffin tray with canola oil or spray with non-stick spray.
  •  Put chives and cheese in the bottom of each muffin cup. If you are adding meat or veggies, layer them at the bottom as well.
  • In a large bowl, beat eggs and season with salt and pepper.
  • Pour egg into each muffin cup until each is about 3/4 full.
  • Bake in the oven at 250° for 10-15 mins or until the egg is cooked.
  • Serve immediately.

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Hi, Peachy here!

I'm a foodie mommy living in the Philippines. I'm a mom to two daughters named PURPLE SKYE and PERIWINKLE MOONE and wife to a loving husband I fondly call peanutbutter♥. I am a foodie by heart, a coffee lover and a froyo and yogurt junkie. Learn more →






my photos on delishbook