Breakfast Egg Muffins

Breakfast Egg Muffins

Ingredients

6 large eggs

1 cup egg whites

¼ cup shredded cheddar cheese

Filling: 1-2 tbsp of any veggie or lean meat you want.

Ideas: tomatoes, chopped bell peppers, onion, spinach, kale, mushrooms, lean cubed ham, lean ground turkey sausage.

 

Recipes Blog Pictures (4).png

Directions

  1. Preheat oven to 350 F

  2. Lightly grease muffin tin with cooking spray or oil (silicone tray greased with coconut oil works best)

  3. Put 1-2 tbsp of your choice in fillings into each muffin cavity.

  4. Beat together eggs and egg whites. Pour eggs into the muffin cavities until approximately 2/3 of the way full.

  5. Sprinkle a small amount of cheese onto the top of each egg muffin.

Bake at 350 for approximately 20-30 minutes or until the centers are baked through. Serve immediately, store in the refrigerator for up to 3 days or wrap each muffin in plastic wrap and store in the freezer.

 

Makes 12 egg muffins

BreakfastAbby Upah