30 Oct Easy and Healthy Egg Muffins Breakfast Recipe
This recipe for egg muffins is really easy to make for breakfast for your family, or to meal prep breakfast for the rest of the week, by making extra servings, in advance. Cooking in bulk is a great way to make sure you always have healthy options ready when you are. These muffins are great because they keep well, and can be heated up easily. Plus they can be paired with other sides, enjoyed between slices of whole grain toast, or enjoyed alone, making your meal complete in minutes.
1 egg + ¼ cup egg whites = 1 serving or 2 big muffins or 4 smaller, sandwich-style muffins. I had 6 and 12 count muffin-pans, but decided to go with a dozen, smaller egg muffins. I feel like they work better for meal prepping, because they tend to keep nicer in the refrigerator. If you wanted to eat the muffins right away, the larger muffins work better. You can use the same recipe to make 6 big muffins.
- 3 eggs
- ¾ cup egg whites
- 1 tsp. black pepper
- 1 roma tomato, diced
- ¼ small yellow onion, diced
- non-fat Greek yogurt
Also, a quick note about the ingredients I used… I just sort of grabbed things I happened to have. You can use whatever combination of veggies you like. Spinach, broccoli, peppers, and mushrooms all work well with this recipe. Combine the eggs with the egg whites and whisk. Then add the solid ingredients.
I used a Pyrex measuring cup – with a spout – as my mixing bowl.
Stir until everything is mixed together, then pour the egg mixture into a greased muffin tin. Fill each cup about ½ way full.
Put the muffins in the oven until they’re cooked through and easy to lift with a fork. It took about 15 minutes. That’s it! You’re done. Serve them while they’re still hot. 4 small muffins (2 big muffins is 1 serving) Each serving has 150 calories. Serve with salsa or Greek yogurt. Enjoy alone or on whole grain toast.