Breakfast Egg Muffins recipe

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Ingredients

cooking spray
4 cups egg whites
9 eggs
1 pound turkey ham, diced
2 cups chopped spinach
2 red bell peppers, diced
2 green bell peppers, diced
2 fresh jalapeno peppers, seeded and diced
1 tablespoon minced garlic
1 tablespoon Italian seasoning
2 teaspoons onion powder
¼ teaspoon cayenne pepper
salt and ground black pepper to taste

Nutrition Info

156.6 calories
carbohydrate: 5 g
cholesterol: 166.7 mg
fat: 5.8 g
fiber: 1.3 g
protein: 20.9 g
saturatedFat: 1.8 g
servingSize: -
sodium: 629.7 mg
sugar: 2.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 375 degrees F (190 degrees C). Spray 24 muffin cups with cooking spray.

  2. Beat eggs in a large bowl. Add egg whites to eggs and beat until smooth. Stir turkey ham, spinach, red bell peppers, green bell peppers, jalapeno peppers, garlic, Italian seasoning, onion powder, cayenne pepper, salt, and black pepper into the eggs. Ladle the egg mixture into prepared muffin cups to about 3/4-full.

  3. Bake in preheated oven until firm in the middle, 25 to 30 minutes.

Recipe Yield

24 muffins

Recipe Note

A great weekday breakfast that can be made on the weekend. They will last a week in the fridge. Also a great way to get some extra veggies in your diet! You can use any type of meat you prefer. Change up the spices or vegetables if you prefer.

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