Lee’s Summit fitness friends, here is a healthy recipe for Egg Muffins. Life Transformations Personal Trainer, Molly Wichman, shares a clean eating recipe below. Give your breakfast a healthy makeover, while staying quick and easy. Try it out!
Egg Muffins
Ingredients
- 4 whole eggs
- 4 egg whites
- Add in veggies/meats (finely chopped)
Add in Veggie Choices- Onion, bell peppers (all colors), spinach, mushrooms, broccoli, hash browns
Add in Meat Choices- Lean ground turkey, Lean turkey sausage, lean ham, turkey bacon, chicken breast
Topping choices- Hot sauce, salsa, low-fat cheese, chopped chives
Instructions
Preheat oven to 350 degrees. Grease a standard 12-slot muffin pan with cooking spray and set aside. Crack eggs/egg whites into a bowl. Add in other ingredients and whisk together. Pour the egg/veggie mixture evenly into the prepared muffin pan.
Bake for 15 minutes, or until the tops are firm to the touch and eggs are cooked. Cool slightly and serve immediately! Leftovers can be stored in an airtight container in the fridge for about 4 days. These may also be frozen. To reheat, pop them in the microwave until warm.
These are a family friendly breakfast option. Have protein and veggies in one muffin. The muffins can be an easy, on the go breakfast for busy families.