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 😀 ! 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
- Pour egg and egg-whites into a bowl and whisk together with salt & black pepper.
- Mix in the basil, mushrooms and olives.
- Place 2 muffin cups onto an oven tray and divide the feta into each.
- 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?
Eggs + feta = heaven! I recently discovered the combo and LOVE it! I’m making these muffins this weekend – you’ve inspired me!
Let me know how you like ’em! 🙂
YUM! Love this recipe idea, I totally want to make some for snack next week 🙂
They’re perfect for a snack too given their portability!
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? 😛 These look awesome!
This week I’ve been living on hummus, avocado + veggie sandwiches for lunch. I seriously crave them every day!
Ohh that sandwich combo is so yummy…I love it with turkey added in!
my staples have been pitta bread with scrambeled egg, or simply a salad with tuna and rice or cous cous.
I haven’t had cous cous in ages- such an easy lunch!
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.
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.
If you find feta too salty as a cheese, trying pairing it with watermelon- tastes fab!
You had me at 21g of protein. These look delicious!
It’s crazy how much they pack in !
Mmmmm looks good girl 🙂 I love things with a greek twist 🙂
Me too…even men 🙂 haha!
HAHAHAHAHAHA I LOVE YOUUUUUUUUUUUUUU
Yum, these look delicious! I’ve been loving savory muffins. 🙂
Everything tastes better in muffin form 😀
hmm looks great, and easy!
I am a big egg and feta cheese lover, will definitely give this a try!
I only recently paired the two together and am loving the combo!
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 😀
That looks so delish — gotta have it for brunch, with swiss cheese of course 😉
I don’t know if i feel bad for u or envy your dislike towards cheese…I crave it like it’s my job!
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
HahHahahah I love this comment…considering you’re saving money, that’s a pretty baller lunch!
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!
Recently sleep has been trumping food..and hence many of my breakfasts are now consumed on-the-go!
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.
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?
Oh wow, these muffins look so packed and super delicious! And packed with protein! Great way to start the morning =)
And unsurprisingly, very filling 😀
OH MY! The sight is great and the potential taste of it is heavenly! 🙂 I should ask my mom to cook this for me! 🙂
Let me know if you do 😀