Do you have 25 minutes? Then you have time to prep DAYS worth of breakfast egg muffins!! They can even be taken ON THE GO!
**5 minutes prep time, 20 minutes cook time**
Serving Size: 2 muffins = 250 calories, 22g protein, 2g carbs, 15g fat (but only 4g saturated)/ 3 muffins = 375 calories, 33g protein, 3g carbs, 21g fat (6g saturated)
Ingredients are for 6 muffins. Double to cook a full batch of 12.
- 6 eggs (3 whole eggs, 3 whites)
- 6 slices of turkey bacon (you can also just use 3 slices, using 1/2 slice in each muffin tin to cut back on calories and fat)
- a few spears of broccoli or veggie of choice
- Olive Oil cooking spray
- (optional) pepper, herbs… my suggestion is to not add salt because the bacon has plenty!
Preheat oven at 375 F.
Spray cooking spray on muffin pans so muffins don’t stick.
Slice bacon in half and criss cross in muffin pan.
Dice broccoli on top. I just took a pair of kitchen scissors and gave my broccoli spears a hair cut. LOL
Crack eggs and scramble in bowl (remember to separate 3 whites!)…add any spices you wish. If you don’t know how to separate whites, go under my “video” section for a quick how to.
Either pour or ladle egg mixture into muffin tin. I fill almost to the top. When they are cooking, they will puff a little…but not too much.
Place on middle rack in oven and cook for 20 minutes. They should be firm when done. You can also test with a toothpick…nothing wet should be on the toothpick when removed.
Enjoy some today and pack the others for your next couple of days! You can also take them to go. Just microwave and GO!
*** If you don’t like turkey bacon or want to cut back on the fat content (even though saturated isn’t that bad)…I have 2 other egg muffin recipes on this site!*** 🙂 LOVE HAVING OPTIONS!