Egg Muffins
Ingredients
The base
-
12
large
eggs
-
1-2
tablespoons
unsalted butter
The vegetables
-
1
cup
sliced mushrooms
-
½
cup
diced onion
-
½-1
teaspoon
minced garlic
-
1-2
cups
baby spinach
-
½
piece
red pepper, diced
-
½
cup
red bell pepper, diced
-
1-2
tomatoes, diced
The proteins
-
1
cup
chopped and cooked bacon
-
1
cup
ham, diced
The cheese
-
½
cup
cheddar cheese, grated
Instructions
- Preheat the oven to 350°F and grease the muffin tin with nonstick cooking spray.
- Melt butter in a frying pan and sauté mushrooms, onions, and garlic for 3-5 minutes, then set aside.
- Whisk the eggs in a large bowl, adding salt and pepper to taste.
- Mix the sautéed onion and mushroom mixture into the eggs.
- Place desired ingredients into the muffin pan based on preference.
- Pour the egg mixture evenly into the greased muffin pan and add more ingredients if desired.
- Bake for 22-25 minutes or until the eggs are cooked.
- Let cool for 5 minutes in the pan, then loosen the sides of the muffins with a knife and serve.
Nutrition Facts (estimated)
Servings
12-15 muffins
Calories
173
Total fat
12g
Total carbohydrates
3g
Total protein
13g
Sodium
396mg
Cholesterol
188mg
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