Hey Everyone! Today I’m sharing a recipe with you for easy and healthy egg muffins. These muffins are a quick grab and go breakfast. They are filled with protein and fiber and are low in calories. They fill you up and you get to start your day with veggies! They are quick and easy to prepare and take the fuss out of breakfast all week long. These can be made up to 5 days in advance and stored in the refrigerator. They taste great reheated. These muffins are very versatile. You can add any type of vegetable or meat that you want.
For these muffins, you need 7 large eggs, 3 tbs almond milk (or regular), 1.5 cups diced bell peppers, and 2 cups cooked spinach.
Preheat your oven to 350 degrees and spray a muffin tin with non-stick spray. Make sure to spray it good so that the eggs don’t stick, or you can use paper or silicone muffin cups.
Dice up your bell peppers.
Sautee your vegetables or meat until tender.
Fill the muffin cups with however much filling you want in your muffins. I usually fill mine about ¾ full. I put in the spinach first.
And then I filled in the rest with the bell peppers.
Whisk together eggs and almond milk until they are completely mixed. Add salt and pepper.
Pour egg mixture into muffin cups. Stop just below the top of each cup. Sprinkle the top with cheese if you want.
Bake for 23-25 minutes, or until they are set and a toothpick comes out clean.
Let cool for 5 minutes and run a knife around the side of each muffin to pop them out. Store them in an airtight container in the refrigerator for up to 5 days.
This recipe makes 12 muffins. According to My Fitness Pal app a serving of one muffin has 53 calories, 5.2 grams of protein, 2 carbs, 30% Vitamin A, and 55% Vitamin C! I didn’t use cheese on mine. That will change this information a little if you do.