I posted a picture this morning of my breakfast, and had several requests for my egg muffin recipe. I made this in an attempt to move my daily protein shake from breakfast to post-workout. I have mentioned…early morning and me do not mix when it comes to getting up and getting anything done before work. I snooze until I have to get up and shower. Breakfast just is not happening during the week.
So, I gave the egg muffins a shot. They are delicious and super easy to add to my weekly food prep. Enjoy!
meat of your choice (I used one half slice of deli ham per muffin)
veggies of your choice (I used one cherry tomato per muffin)
Eggs (4 large eggs filled 5 muffins after other ingredients)
shredded cheese of your choice (I used 1/2 cup for 5 muffins
Line your cupcake tin with wrappers and spray wrappers with non-stick spray. Layer the diced meat, chopped veggies and cheese in the cupcake wrappers. Whisk eggs in a container with a spout. Pour egg on top of other ingredient until nearly full. Take a fork and gently stir the ingredients so the egg can get in between ingredients.
Bake at 375 for 25 to 30 minutes. Refrigerate and microwave when ready to serve. I nuked my for 35 seconds and it was perfect.
For the ingredients that I used, the nutritional information per serving is as follows:
110 Calories, 9g of fat, 1 carb, 12g of protein, 1g of sugar