Nutrition and Fitness with Randa
24Jun/1010

Protein-Packed Meatball Egg Muffins

This is seriously one of the easiest, fastest protein-rich snacks you will ever make!

I was eating meatballs one day and started thinking about how I could incorporate them in other ways besides the classic spaghetti and meatballs - this is what I came up with.

These Meatball Egg Muffins pack a huge protein punch and are bursting with flavor. They are very portable - great for breakfast on the go, snacks for work, beach and park days, car trips,  and even birthday parties (my kids love these).

All you need: 3 ingredients - meatballs, egg whites, bread (nix the bread for a gluten-free muffin). Watch my video to see how easy to make they truly are.

Bon Appetit!

Warning: make double or triple the recipe, because these babies go fast!

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  1. I made these this morning for breakfast. Yumm.. Just wishing I had remembered to spray the non stick spray beforehand. I experimented with whole eggs given that I have six chickens running around in the back yard. I tried the “cracking the egg over the sausage” method and the “scrambled egg” method. The scrambled egg method gave a more aesthetic result, although next time I will let the bread soak up the egg a little longer. Nice recipe!

  2. Ha, spray is helpful : ) Did you use meatballs or sausage? Glad you enjoyed them!

  3. I used sausage (had it in the freezer)… I’ll try the meatballs next time I go to Trader Joe’s.

  4. These are delicious Randa. I added fresh chopped spinach leaves …really good!! Can’t wait to try adding some other veggies! Thanks for the great recipe! :o)

  5. Yummmm. Spinach sounds great! I have used chopped peppers and onions and those were great, too. Let us know what you add!

  6. OMG- I can’t wait to try these! I’ll probably go for sausage, but I wanted to let you know about the gluten free bread I use that I buy from Lassens. The brand is called Udi’s and they offer a whole grain bread made mainly with brown rice flour. I can hardly tell the difference and I plan to use this bread in the bottom of my muffins. Thanks.

  7. Ooooh, let me know how it goes! I haven’t tried Udi’s yet, so we will give it a shot. Thanks,Cat!

  8. Has Mark told you I make these almost weekly now? I’ve tried various combinations, substituting spinach, mushrooms, different cheeses, different breads, whole eggs, and soy meatballs, but I always come back to sour dough bread, egg whites, turkey meatballs, and feta.

  9. Sounds delicious!

  10. Looks great, kind of a healthy Scotch Egg!


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