Description
These McSkinny Egg Muffins are a delicious and nutritious breakfast option that is perfect for meal prep. Packed with protein and veggies, these low-carb muffins are easy to make and great for a quick grab-and-go morning meal.
Ingredients
Scale
Egg Muffins:
- 6 large eggs
- 1/4 cup unsweetened almond milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup chopped spinach
- 1/4 cup diced red bell pepper
- 1/4 cup chopped green onions
- 1/4 cup shredded reduced-fat cheddar cheese
- olive oil spray
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and lightly spray a 6-cup muffin tin with olive oil.
- Prepare Egg Mixture: In a medium bowl, whisk together the eggs, almond milk, salt, and pepper until well combined. Stir in the chopped spinach, red bell pepper, green onions, and shredded cheese.
- Fill Muffin Cups: Evenly divide the mixture between the 6 muffin cups, filling each about 3/4 full.
- Bake: Bake for 20 to 25 minutes, or until the egg muffins are set and lightly golden on top.
- Cool and Serve: Remove from the oven and let cool for a few minutes before removing from the pan. Serve warm or store in the fridge for a quick grab-and-go breakfast.
Notes
- You can swap in other veggies like mushrooms, zucchini, or tomatoes.
- For extra protein, add diced turkey bacon or cooked turkey sausage.
- These muffins can be refrigerated for up to 5 days or frozen for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 90
- Sugar: 1g
- Sodium: 210mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 7g
- Cholesterol: 165mg
