By Paul Scally
Mini Egg Muffins
4 steps
Prep:10minCook:25min
These egg muffins are a great way to prep some breakfast ahead of time and eat on the go. Saute whatever vegetables you like (I went with spinach, pepper, and onion), mix with eggs, and bake. Each serving is 1 egg's worth; 6 mini muffins or 3 regular sized muffins
Updated at: Wed, 11 Dec 2024 02:39:17 GMT
Nutrition balance score
Unbalanced
Glycemic Index
24
Low
Glycemic Load
2
Low
Nutrition per serving
Calories123.2 kcal (6%)
Total Fat7.2 g (10%)
Carbs7.6 g (3%)
Sugars2.7 g (3%)
Protein8.3 g (17%)
Sodium468.7 mg (23%)
Fiber2.6 g (9%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
Instructions
Step 1
Preheat your oven to 350F, and heat a large pan over medium heat. Cut your peppers and onions into a small dice. Add vegetables to the pan with oil and salt. Cover, and cook until peppers have softened and onions turn translucent
frozen chopped spinach4 oz
bell pepper1 
onion1 
olive oil7.5g
salt¼ tspStep 2
Season to taste with whatever you like. I went with paprika, chili powder, lemon pepper, garlic, onion, black pepper, and hot sauce
paprika2 tspchili powder1 tsp
lemon pepper1 tsp
garlic powder1 tsp
onion powder1 tsp
black pepper½ tsp
hot sauce15gStep 3
Crack your eggs into a large bowl, and mix with the vegetables. Liberally grease a muffin tin, and evenly divide your batter. This recipe makes 24 mini muffins or 12 regular sized muffins
eggs4 Step 4
Bake at 350F for about 15 minutes for mini muffins, or about 20 minutes for regular sized muffins. Let cool in the pan for 5 minutes before transferring to a wire rack and serving. Optionally, top with shredded cheese and serve with salsa
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