Print: Breakfast Egg Muffins

This breakfast egg cup recipe is a terrific weekday dish that can be made on the weekend since it lasts a week in the fridge. These egg muffins are a great way to add extra veggies to your diet. You can use any meat and change the spices or vegetables.

Prep

18 min

Cook

21 min

Servings

Difficulty

Medium

Ingredients

cooking spray
9 large eggs
4 cups egg whites
1 pound turkey ham , diced
2 cups chopped spinach
2 reds bell peppers , diced
2 greens bell peppers , diced
2 freshs jalapeno peppers , seeded and diced
1 tablespoon minced garlic
1 tablespoon Italian seasoning
2 teaspoons onion powder
0.25 teaspoons cayenne pepper
salt and ground black pepper to taste

Instructions

1 Preheat the oven to 375 degrees F (190 degrees C). Grease 24 muffin cups with cooking spray.
2 Beat eggs in a large bowl. Beat in egg whites until smooth. Stir in turkey ham, spinach, bell peppers, jalapeño peppers, garlic, Italian seasoning, onion powder, cayenne pepper, salt, and black pepper. Ladle egg mixture into the prepared muffin cups, about 3/4 full.
3 Bake in the preheated oven until centers are set, 25 to 30 minutes.

Nutrition per serving

Printed from PantryLink · https://pantrylink.app/recipes/breakfast-egg-muffins