1 Red bell pepper
2 Roma tomatoes
Handful of fresh basil leaves
3-4 Scallions (green onion)
6 whole eggs + 4 cups of egg whites
DIRECTIONS:
1. Chop up all of your veggies! Then mix them together in a large bowl.
Next, whisk your whole eggs and egg whites together in another bowl.
2. Line your muffin tins with cupcake holders and spray with PAM. If
you don’t have liners, you can directly spray PAM onto the tin. Then
fill your cups with about a tablespoon of egg mixture.
3. Next
fill the rest of the cup up with veggies! Then fill to the top with the
rest of your eggs. You can pretty much fill to the brim.
4. Pop them into the oven at 375F for about 20-30 min or until you see that they are firm on top.
Simply peel the egg muffins out of your liners and serve with some
salsa. Super yummy!!!! This is a great meal for those of you who have
super stressful mornings and don’t have time to make an omelet. I have
24 of these and can eat them for breakfast for the rest of the week.
per muffin: 44.2 cals, 1.4g fat, 1.3g carbs, 6g protein.
1 Red bell pepper
2 Roma tomatoes
Handful of fresh basil leaves
3-4 Scallions (green onion)
6 whole eggs + 4 cups of egg whites
DIRECTIONS:
1. Chop up all of your veggies! Then mix them together in a large bowl. Next, whisk your whole eggs and egg whites together in another bowl.
2. Line your muffin tins with cupcake holders and spray with PAM. If you don’t have liners, you can directly spray PAM onto the tin. Then fill your cups with about a tablespoon of egg mixture.
3. Next fill the rest of the cup up with veggies! Then fill to the top with the rest of your eggs. You can pretty much fill to the brim.
4. Pop them into the oven at 375F for about 20-30 min or until you see that they are firm on top.
Simply peel the egg muffins out of your liners and serve with some salsa. Super yummy!!!! This is a great meal for those of you who have super stressful mornings and don’t have time to make an omelet. I have 24 of these and can eat them for breakfast for the rest of the week.
per muffin: 44.2 cals, 1.4g fat, 1.3g carbs, 6g protein.
DIRECTIONS:
1. Chop up all of your veggies! Then mix them together in a large bowl. Next, whisk your whole eggs and egg whites together in another bowl.
2. Line your muffin tins with cupcake holders and spray with PAM. If you don’t have liners, you can directly spray PAM onto the tin. Then fill your cups with about a tablespoon of egg mixture.
3. Next fill the rest of the cup up with veggies! Then fill to the top with the rest of your eggs. You can pretty much fill to the brim.
4. Pop them into the oven at 375F for about 20-30 min or until you see that they are firm on top.
Simply peel the egg muffins out of your liners and serve with some salsa. Super yummy!!!! This is a great meal for those of you who have super stressful mornings and don’t have time to make an omelet. I have 24 of these and can eat them for breakfast for the rest of the week.
per muffin: 44.2 cals, 1.4g fat, 1.3g carbs, 6g protein.
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