Egg Muffin Recipe

Eggs are not just for breakfast, they really can be enjoyed at any time of day as a snack, post-workout meal or a quick digesting dinner. Additionally, when made into an egg muffin, they are very easy to store in the fridge or bring along with you for a quick, easy and healthy high protein snack.

 

This is a recipe that I perfected over time and include in many of my eating plans. If I’m not totally cutting dairy at the time, it also tastes really good if you sprinkle a bit of goat cheese on top. YUMM!! On with the recipe.

 

Ingredients:

• 5 whole eggs and 1 ½  cup egg whites (you can use an organic liquid egg white for this part for less waist.)
• ½  red or green pepper chopped
• 1 cups raw spinach chopped
• 2 green onions chopped
• 1 Jalapeno chopped
• 4 slices of low sodium organic turkey bacon half cooked or turkey slices
• Sprinkling of goat cheese & hot sauce to taste.
• Healthy coconut, ghee or butter spray

Instructions:

1. Pre-heat oven to 375 degrees

2. Bake bacon until mostly cooked while prepping veggies

 

3. Whisk eggs, add salt-free spice (example Ms. Dash or other) and pepper.

 

4. Chop veggies and bacon into small pieces by hand or in food processor

 

5. Spray muffin tin with a natural coconut, ghee or butter spray.

6. Place sliced veggies and bacon in the muffin tins

 

7. Pour egg mix over top

 

8. Place in the oven and bake for 25-30 minutes

9.Take out of the oven, place on a rack to cool so they do not become mushy.

 

10. Place a dollop of  hot sauce and the sprinkle of goat cheese on top (optional) if eating immediately.

 

11. Once cool, move to Tupperware and store in the fridge for up to 3 days. If traveling with them, put hot sauce and goat cheese in a small Tupperware to add later.

 

I hope you enjoy this recipe! Please subscribe to my YouTube channel for more clean eating recipes and workout tips.

xoxox, LL.