How to Make Healthy Egg Muffins: Quality Breakfast Made Quick and Easy

Healthy egg muffins are the perfect solution for a quality breakfast with little to no preparation time. I mean let’s face it; we all would prefer a hot breakfast over a frozen breakfast or something from a drive through that’s been packed with tons of calories, fat, and grease. Egg muffins will afford you with the opportunity of a quality breakfast without having to stand over a stove for long periods of time or having to cut into your sleep by getting up early to make breakfast and if you’re a meal prepper, then these will really come in handy. These little delights can be prepared the night before and placed into the fridge for safe keeping so that on your way out the next morning you can pop them into the microwave and keep going.

Makes 12 Egg Muffins

Utensils:

• 12 – cup muffin pan
• Whisk (if you do not have one, don’t fret, a fork will be just fine)

Key Ingredients:

• 3 cups of Liquid Egg Whites or 8 Large Whole Eggs
• Olive Oil Cooking Spray
• Sea Salt
• Pepper

Optional Ingredients:

• Spinach
• Bell peppers
• Red peppers
• Onions
• Turkey Bacon Crumbles
• Turkey Sausage Crumbles

1. Preheat oven to 350 degrees.
2. If you chose to use any of the optional ingredients be sure to chop the vegetables into really fine pieces. This will help them to cook into tender pieces so that you won’t have the crunchy texture in your egg muffins.
3. Using a mixing bowl, pour the egg whites into the bowl; whisk until the eggs are combined and no longer separated before sprinkling, to taste, with pepper and sea salt.
4. Using the Olive Oil cooking spray (preferably PAM), spray an even coat into each the cup holder of the pan.
5. If you chose to use vegetables / turkey sausage crumbles / turkey bacon crumbles, now would be the time to spread the vegetables and meat as evenly as possible into the cup holders of the tin pan.
6. Carefully pour the eggs into the cup holders of the pan, on top of the vegetables/meat making sure to only fill the cup holders no more than ¾ of the way.
7. Place the pan into the preheated over for no more than 20-25 minutes. A timer would be useful for this step.
8. Let cool and eat. You may store these in a sealed container in the fridge for up to 5 days. Making it easy and accessible to grab them in a hurry, pop them in the microwave for about 40 seconds and dash out the door; all in enough time to make it to your next destination, both on time and completely satisfied!

NOTE: Egg Muffins will deflate once removed from the oven and cooled.