breakfast-egg-muffins

Breakfast Egg Muffins

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  • Prep

    20 m
  • Cook

    25 m
  • Ready In

    45 m
Markita
Recipe by  Markita

“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.”

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Ingredients

Adjust Servings

Original recipe yields 24 muffins

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Directions

  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.

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Nutrition

Amount Per Serving (12 total)

  • Calories
  • 157 cal
  • 8%
  • Fat
  • 5.8 g
  • 9%
  • Carbs
  • 5 g
  • 2%
  • Protein
  • 20.9 g
  • 42%
  • Cholesterol
  • 186 mg
  • 62%
  • Sodium
  • 649 mg
  • 26%

Based on a 2,000 calorie diet

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Mom's Baked Egg Muffins

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Scrambled Egg Breakfast Casserole