Fit Pantry - a Fit Foodie's thoughts, tips and recipe

Saturday, August 15, 2015

Protein Egg Muffies

This is my spin off based on a recipe from FIXATE cookbook by Autumn Calabrese. Nothing wrong with the original recipe - it is in fact simple and very easy. If you rarely cook, or unfamiliar in the kitchen or have no time to cook the original recipe is perfect. I just like to add some things here and there, shifting the flavor to my favor sort of speak :)  Keep in mind, that while doing it, I still have "RED" in mind for the finish food category.


Serves: 6
Prep time 15-20 min
Cooking time 15-20 min
21 Day Fix container: 1 RED / serving

12-cup muffin tin or 24-cup mini muffin tin
oil spray (EVOO or coconut oil or nonstick spray)

6 whole eggs
10 egg whites
1 cup chopped mushrooms (I prefer baby bellas)
1 rotisserie chicken breast, chopped small
1 medium roasted red bell pepper, finely chopped
1/2 cup finely chopped sweet onion
2 green onions, thinly sliced
1/8 tsp black pepper
1/4 tsp Sea/Himalayan Salt
1/8 tsp Italian herb

  1. Heat oven to 375° F.
  2. Lightly coat the muffin tray with the oil.
  3. Sauted the mushrooms halfway cooked. Shive out the water that comes out.
  4. Sauted the onions. 
  5. Mixed well all ingredients into a bowl. Stir to mix. Do not beat the eggs!
  6. Evenly pour the mixture into the muffin cups. 
  7. Bake for 15-20 min or until a toothpick inserted into the center of the cup comes out clean. 
Bake time is faster when using mini muffin tin.  The mixture with expand and rise up when cooked, then deflate a little when cools down. 

If you are interested in joining my 21 Day Fix challenge group, message me on Facebook or email me