Breakfast Egg Muffins

This is an awesome option for a quick high protein breakfast, make it ahead and keep it in the fridge. You can swap out the suggested veggies for spinach, tomato, eggplant, yellow/red onion, or broccoli.

•        8 large eggs  

•        1 cup egg whites

•        1 cup each bell pepper (finely chopped) & zucchini (finely chopped)

•        1/3 cup crumbled feta cheese

•        ½ tsp each garlic powder, salt, pepper

•        1 tsp dried oregano 1 tbsp chopped fresh herbs (optional)

1. Preheat oven to 350F and liberally coat a muffin tin with non-stick spray

2. Using a fork, scramble the eggs in a medium bowl. Add egg whites, veggies, herbs, salt & pepper, stir to combine.

3. Evenly distribute veggies and feta cheese into each muffin cup. Cover with egg mixture. Bake until each muffin has puffed up and the edges are golden brown, approx. 20 minutes.

4. Remove from pan and let them cool for 10 minutes before eating or fully cool before packaging up for later. These keep well covered in the fridge for 5 days and up to 2 months in the freezer.

Details per egg muffin (recipe makes 12 servings): 97 calories, 2gC, 9gP, 6gF

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