Egg Muffins
I am always getting questions about what to make for breakfast. People are busy, tired, or rushing to get to work.
These egg muffins are my go-to when I am having a busy week for breakfast or want a quick healthy snack.
I always pair the egg muffins with a carbohydrate source to get some steady energy and good fiber as well.
What I love the most about these muffins is you can make them any way you like! I use spinach, if you don't like spinach add some mushrooms or any other vegetable! You can really make these taste whatever way you like!
First step: pick your favorite veggies and pick a meat! This could be bell peppers, mushrooms, asparagus, zucchini, etc. or bacon, turkey bacon, ham, turkey, etc. I also add a small pinch of cheese to each egg muffin. Chop them into smaller pieces.
Second step: Add the meat and veggies to a skillet and cook on medium heat until slightly browned.
Third step: Spoon the eggs into the greased muffin tin filling until the cups are about 1/2 full and top with the veggie/meat mixture until they are 3/4 full.
Fourth step: Cook at 400 degrees for 10 minutes and viola, a healthy and quick breakfast option!
Ingredients:
5 eggs
5 egg whites
2 vegetables, enough for 2 handfuls (I used a big handful of spinach and 1 bell pepper)
1 meat, enough for 2 handfuls (I used 5 pieces of turkey bacon)
1/4 cup cheese
Directions
Preheat oven to 400 degrees
Prep veggies and meat
Whisk together eggs and egg whites, set aside
Cook veggies and meat over medium heat in a large skillet until slightly browned
Spoon eggs into the muffin tin until the cups are 1/2 full
Spoon the veggie and meat mixture until the cups are 3/4 full
Sprinkle some cheese on top
Cook at 400 degrees for 10 minutes
Enjoy 1-2 muffins by themselves as a snack or pair with oatmeal, fruit, or a slice of toast for a well balanced breakfast!