This week enjoy easy egg muffins. A high protein breakfast option that you can even snack on later. Easy egg muffins makes prepping breakfast or any meal a breeze!
Prep: 10 Mins Cook Time: 25 Min Total Time: 35 Min Servings: 12 Servings
1 Muffin: Calories: 50kcal Carbohydrates: 1g Protein: 6g Fat: 3g
Ingredients/ Equipment:
- 1 nonstick cooking spray
- 1 cup thawed and squeezed frozen chopped spinach
- 6 eggs
- 4 egg whites
- ¼ cup of plain nonfat Greek yogurt
- ¼ tsp salt
- ¼ tsp black pepper
- ¼ cup grated parmesan cheese
Instructions:
- Preheat the oven to 350 degrees F. Spray each cup of a muffin pan with one spray of non-stick cooking spray.
- Add 1 heaping tablespoon of the thawed spinach to the bottom of each muffin cup in the muffin tin.
- In a medium bowl, whisk together the eggs, egg whites, yogurt, salt and pepper. Evenly divide the egg mixture among the 12 muffin cups. Top each egg muffin with 1 teaspoon of parmesan cheese.
- Place in the oven and bake for 20-25 minutes or until the eggs are slightly firm to touch. Remove from the oven and set aside to cool for 5 minutes.
- Remove from the muffins from the pan and serve or store in an airtight container in the refrigerator for up to one week, or freeze and store in a freezer bag for up to 3 months.
- To reheat from the refrigerator, place the muffin uncovered on a plate in the microwave for 30 seconds. To reheat from frozen, place the muffin uncovered on a plate in the microwave for 1 minute.
Original recipe can be found at diabetesfoodhub here!
