Egg Muffins

Getting protein in breakfast is hard, especially when you’re on the go! Try the following Egg Muffin Recipe to make breakfast for the week! Great reheated or eaten fresh!

Egg Muffins

  • 1 Dozen Eggs ( I usually use 4 whole eggs and 8 egg whites)
  • 2c Chopped Veggies (Peppers, Onions, Mushroom, Spinach)
  • 1c Skim Milk/Soy Milk
  • Optional: Ham, cheese, sausage (Depending on how it fits your macros!)

Egg Muffins

Pre-heat oven to 350 degrees. Scramble egg/egg whites and milk. Pour into muffin tin- fill each space halfway. Then sprinkle in veggies and other toppings. Bake for 20-25 minutes, edges will start to brown.  I tend to make these the day I go grocery shopping and eat them for breakfast or snacks during the week.

 

 

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