Breakfast Egg Muffins

Breakfast Egg Muffins

1
Markita 0

"A great weekday breakfast that can be made on the weekend. They will last a week in the fridge. Also a great way to get some extra veggies in your diet! You can use any type of meat you prefer. Change up the spices or vegetables if you prefer."

Ingredients

45 m servings 157 cals
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Original recipe yields 12 servings

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Nutrition

  • Calories:
  • 157 kcal
  • 8%
  • Fat:
  • 5.8 g
  • 9%
  • Carbs:
  • 5g
  • 2%
  • Protein:
  • 20.9 g
  • 42%
  • Cholesterol:
  • 167 mg
  • 56%
  • Sodium:
  • 617 mg
  • 25%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat oven to 375 degrees F (190 degrees C). Spray 24 muffin cups with cooking spray.
  2. Beat eggs in a large bowl. Add egg whites to eggs and beat until smooth. Stir turkey ham, spinach, red bell peppers, green bell peppers, jalapeno peppers, garlic, Italian seasoning, onion powder, cayenne pepper, salt, and black pepper into the eggs. Ladle the egg mixture into prepared muffin cups to about 3/4-full.
  3. Bake in preheated oven until firm in the middle, 25 to 30 minutes.

Reviews

1

Used 9 eggs only- no egg whites. Also I'm not sure what turkey ham is but I just used some left over deli turkey. I filled the muffin tins about halfway so only made 12 but I'm very pleased with...