I keep seeing different recipes for these egg muffins, so I thought I would try my own variation. The good thing about having protein at breakfast is that you stay full for longer. Sometimes I find I am already snacking at work by 930am, and by 11, I am already starving for lunch. These muffins are a nice change to the usual oatmeal.
I woke up a bit early this morning to make a batch.. so I can wake up a bit later the next few days ;)
Ingredients: 5 eggs (can substitute with egg whites)
basil
1/4 cup skim milk
1/4 cup shredded part skim mozarella
1/2 cup cooked spinach (can either use already cooked spinach or quickly saute fresh spinach)
hot sauce, chili flakes, or garlic powder depending on taste
Directions:
Be sure to line the muffin cups with 2 paper liners. Fill about 3/4 of the way full and bake at 350-375 for 25 minutes. You can broil for the last few minutes so the top gets nice and brown.
These are great because you can freeze them and have a quick easy breakfast for days you are in a rush by popping 1 or 2 in the microwave.
I thought it would make about 6 muffins, but i had enough to make 12!! Pleasantly surprised with how few calories.. only 39 per muffin.
You could switch up the recipe and add in other things, I'm sure red peppers, mushrooms, different cheeses, would be a welcome addition. I think next time I will try with some goat cheese and red peppers.
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