Healthy, quick, easy and will stay fresh in your refrigerator for up to a week. This all adds up to the perfect storm of an egg recipe which will shake up your normal egg cookin routine.
These scrambled egg muffins will make a great start to your day as-is, or you can add salsa, avocado, or a touch of cheese to spice things up.
- 12 egg whites
- 3 large eggs
- 1/2 cup chopped red bell pepper
- 1/2 cup chopped red onion
- 1/2 cup chopped baby spinach
- Salt, pepper and garlic powder to taste
Preheat oven to 375 F. Spray muffin pan with cooking spray made with Extra Virgin Olive Oil.
Beat eggs in a bowl. Add the veggies. Add salt, pepper and garlic powder to taste. Pour into muffin tins filling about 2/3 full. The muffins will rise.
Bake 25-35 minutes until muffins have risen and are slightly browned and set.
Muffins will keep at least a week in the refrigerator. They can also be frozen and reheated.
Serving Size: 1 muffin
- Calories: 48
- Fat: 1.3 g
- Carbs: 1.1 g
- Protein: 6.5 g
Thanks a bunch to Micaela Velazquez for the recipe hook up!