Savory Breakfast Egg Muffins Recipe

Let us introduce you to our new favorite breakfast: The small and mighty egg muffin. With a whopping 16 grams of protein and just 150 calories per muffin, these breakfast bites aren’t bluffing. (So long sugar and carb-laden coffeeshop muffins!) Best of all, you can make a big batch ahead of time, reheat on the fly and be out the door with a nutritious and delicious breakfast in hand. Even the most novice chefs will be able to gather the six ingredients and whip up this eggs-cellent egg muffins recipe. Change the veggies, top it with an avocado or even add salsa for a spicy kick!

RELATED: 10 Healthy Ways to Get on the Egg Muffins Trend

Savory Breakfast Egg Muffins Recipe

Photo by Alexa Schirm

Portable Egg Muffins Recipe

The Skinny

Per muffin:

  • 145 cal
  • 8 g fat (2 g sat)
  • 1 g carbs
  • 310 mg sodium
  • 0 g fiber
  • 0 g sugar
  • 16 g protein

Serves 12
Serving Size: 1 egg muffin

Prep Time: 20 minutes
Cook Time: 15 minutes

Ingredients

3/4 pound nitrate-free ham slices
1 cup mushrooms, finely chopped
1 red bell pepper, chopped
2 cups spinach, chopped
1 tablespoon olive oil
12 eggs
Salt and pepper, to taste

Preparation

  1. Preheat oven to 350° F.
  2. Heat olive oil in a medium skillet.
  3. While oil heats up, lay two ham slices in each muffin tin. Press down the slices so they form a cup shape.
  4. Once oil is hot, add mushrooms and bell pepper. Cook for a few minutes, until the vegetables begin to soften and caramelize. Add in spinach and cook until just wilted.
  5. Add a heaping spoonful of veggies on top of the ham slices.
  6. Crack an egg into each ham and veggie-lined muffin tin.
  7. Bake for 12 to 15 minutes or until eggs whites are cooked through.
  8. Remove and sprinkle with salt and pepper.

For more recipes from Alexa, visit Simple Roots Wellness

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