Egg Muffins

Egg Muffins

SERVINGS: 12 | PREP TIME: 5 MIN | COOK TIME: 5-20 MIN

For most people, weekday mornings are a busy time of day—whether you are hitting the gym before work, or getting your kids ready for school, or
you just really enjoy those extra 15 minutes of sleep and are rushing out the door. All of these things leave little time to prepare a wholesome,
satisfying breakfast to kick start the day. Thus, making these savory & satisfying egg muffins the perfect grab and go breakfast for these busy
mornings. So, before you go hitting up the drive through, check out these three simple recipes and set yourself up for success in the morning!

INGREDIENTS:
Spinach, Feta & Sun-Dried Tomato Egg Muffins
(Gluten-free vegetarian)
2 Eggs
½ Cup Egg Whites
4 Tbsp Julienne-Cut Sun-Dried Tomatoes (Not in Oil)
4 Tbsp Fat-Free Feta Cheese, Crumbled
1 Tsp Italian Seasoning

MACROS:
Calories (per muffin): 76
Carbs: 5.7g
Protein: 7.3g
Fat 2.5g

INGREDIENTS:
Asparagus & Mushroom
(Dairy-free, gluten-free, vegetarian)
2 Eggs
½ Cup Egg Whites
2 Oz Baby Bella Mushrooms, Chopped
2 Oz Asparagus, Chopped
Cooking Spray

MACROS:
Calories (per muffin): 55
Carbs: 1.5g
Protein: 6.8g
Fat: 2.5g

INGREDIENTS:
Ham, Broccoli & Cheddar (gluten-free)
2 Eggs
½ Cup Egg Whites
4 Tbsp 2% Shredded Cheddar Cheese
4 Slices Deli Ham
2 Oz Broccoli Florets, Chopped
Cooking Spray

MACROS:
Calories (per muffin): 90
Carbs: 1.7g
Protein: 10.7g
Fat 4.5g

INSTRUCTIONS:
1. Preheat oven to 375F. Coat a 12 muffin pan with cooking spray.
2. In four of the muffin tins, line with a slice of deli ham.
3. In a large bowl, whisk together eggs + egg whites.
4. Pour egg mixture into prepared muffin cups, filling each cup about ¾ of the way.
5. Sprinkle 4 muffins with feta cheese, sun-dried tomatoes, Italian seasoning and
spinach.
6. Sprinkle the ham-lined muffins with broccoli florets and cheddar cheese.
7. Sprinkle the remaining 4 muffins with asparagus and mushrooms. You may opt to
sprinkle black pepper + sea salt over tops each muffin as well.
8. Bake for 15-18 minutes.
9. Cool in pan for 5 minutes, and then remove gently with a spatula or knife. Keep in
the fridge for the week, and microwave for 30-45 seconds when ready to eat.