Egg Muffins Recipe
This egg muffins recipe is quick and simple, it's ready in only 20 minutes! Customize them with your favorite ingredients.
Servings: 12
Ingredients
- 10 eggs
- 1-2 teaspoons garlic pepper
- 1-2 cups Colby Jack Cheese (or cheese of choice)
- ½ cup lean meat (low-fat turkey, turkey sausage, turkey bacon, etc)
- veggies (optional) peppers, spinach, etc
Instructions
- Preheat oven to 375°F. A silicone muffin pan or cups will work best for this recipe, but a standard muffin tin will work too.
- Mix all ingredients, whisking your eggs first.
- Pour into sprayed cups filling almost to the top.
- Bake for 15-20 minutes, checking often. Eggs will puff up and look like they are overflowing. Don't be alarmed, they will set back down to normal size. Enjoy warm!
Notes
STORE. Place cooled egg cups in an airtight container and keep them in the refrigerator for about 5 days.
To reheat in the microwave wrap the muffin in a damp paper towel and cook for 15 seconds or until hot. Or you can reheat it in a toaster oven.
Since the muffins have been thoroughly cooked, it is safe to eat cold if that is your preference.
FREEZE. Wrap each cooled muffin with plastic wrap, and store in an airtight freezer-safe container for up to 3 months. Thaw in the fridge and reheat in the microwave or toaster oven.
Nutrition
Calories: 109kcal | Protein: 9g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 152mg | Sodium: 124mg | Potassium: 97mg | Vitamin A: 305IU | Calcium: 97mg | Iron: 1mg