Home Made Egg Muffins

Duration:

Prep Time: 5 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 25 minutes minutes

Servings: 12

Calories: 96 kcal

Ingredients

• 12 eggs
• 4 tbs water
• 1 C. Veggie crumbles (cooked according to package directions) I used morning star farms (3 points)
• 1 C. Finely chopped tomatoes
• 1 C chopped fresh spinach
• 1 teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon ground black pepper
• ¼ teaspoon salt

Instructions

• Preheat oven to 350°F.
• Crack eggs into a medium bowl.
• Add water and beat together.
• Add the remaining ingredients to egg mixture and stir until combined.
• Spray a 12-slot muffin pan with non-stick spray.
• Pour egg mixture into 12 muffin slots.
• Bake for 18-22 minutes, until sides start to turn golden and tops have set.

Notes

Makes about 36 mini muffins. Total Points for ALL = 3 10 mini muffins for 1 point.

Nutrition

Calories: 96kcal | Carbohydrates: 3g | Protein: 9g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 163mg | Sodium: 198mg | Potassium: 161mg | Fiber: 1g | Vitamin A: 635IU | Vitamin C: 3.4mg | Calcium: 29mg | Iron: 1.9mg

Instructions:

1. Preheat and Prepare: Begin by preheating your oven to 350°F. While the oven is heating up, prepare a 12-slot muffin pan by spraying it with non-stick spray to prevent sticking.
2. Mix the Eggs: Crack the eggs into a medium-sized bowl, then add the water. Beat the eggs and water together until well combined, creating a smooth and consistent mixture.
3. Add Ingredients: To the egg mixture, add the cooked veggie crumbles, finely chopped tomatoes, chopped fresh spinach, garlic powder, onion powder, black pepper, and salt. Stir all the ingredients together until they are evenly distributed throughout the mixture.
4. Fill the Muffin Slots: Pour the egg mixture evenly into the 12 muffin slots, ensuring that each slot is filled to the top.
5. Bake to Perfection: Place the muffin pan in the preheated oven and bake for 18-22 minutes, or until the sides of the muffins start to turn golden brown and the tops have set.
6. Serve and Enjoy: Once baked, remove the muffin pan from the oven and allow the muffins to cool slightly before serving. Enjoy these delicious egg muffins hot out of the oven, or store them in the refrigerator for a quick and convenient breakfast option throughout the week.

Additional Tips:

• These egg muffins can be customized with your favorite veggies and protein options. Feel free to experiment with different ingredients to suit your taste preferences.
• For meal prep, these muffins can be made ahead of time and stored in the refrigerator for up to 4-5 days. Simply reheat them in the microwave or enjoy them cold for a quick and easy breakfast on the go.
• Serve these muffins with a side of fresh fruit or whole grain toast for a well-rounded and satisfying meal.

Conclusion: With their delightful flavor, easy preparation, and nutritious ingredients, our Egg Muffins are the perfect way to start your day on the right foot. Whether enjoyed fresh out of the oven or reheated for a quick breakfast option, these muffins are sure to become a staple in your meal rotation. Fuel your body with wholesome ingredients and enjoy a delicious breakfast that will keep you satisfied and energized all morning long.