Looking for something different and easy to make ahead for your morning breakfast? These breakfast egg muffins are easy to make over the weekend and refrigerate for the week. Enjoy them right out of the fridge or heat them up in the microwave quick. It’s a great way to get your protein & green veggies in.
This recipe is verstaile to your taste buds too! Think of it as a mini omelette on the go. You can use asparagus, spinach, mushrooms, tomato, or any other veggies to customize these breakfast egg muffins. If you’re looking for an even healthier version, use egg whites only. Ditch the cheese entirely. Add chopped turkey bacon. Get creative and tailor this recipe to your dietary needs.
Ingredients
- 6 whole large eggs
- 3 egg whites / 9 tablespoons (3 tablespoons = 1 egg)
- 1 tbsp 1% or skim milk
- 1/4 cup low-fat or part-skim shredded cheese of choice
- 1 cup broccoli florets (cooked and chopped)
- salt-free seasoning (optional)
- pepper
Directions
- Preheat oven to 350 degrees.
- Spray muffin tins with cooking spray.
- Steam or boil broccoli to desired tenderness and chop.
- Whisk together eggs, egg whites and milk.
- Season egg mixture with seasonings of choice and pepper.
- Layer chopped broccoli into each muffin cup about 1/3 full.
- Pour in egg mixture to about 3/4 full and top with shredded cheese.
- Bake until set in center about 25 minutes.
Have fun & enjoy!
Recipe adapted from The Sweet Spot‘s Breakfast Egg Muffins