Breakfast Egg Muffins

Breakfast Egg Muffins

Markita

"A great weekday breakfast that can be made on the weekend. They will last a week in the fridge. Also a great way to get some extra veggies in your diet! You can use any type of meat you prefer. Change up the spices or vegetables if you prefer."
Added to shopping list. Go to shopping list.

Ingredients

45 m servings 157 cals
Serving size has been adjusted!
Original recipe yields 12 servings

Nutrition

  • Calories:
  • 157 kcal
  • 8%
  • Fat:
  • 5.8 g
  • 9%
  • Carbs:
  • 5g
  • 2%
  • Protein:
  • 20.9 g
  • 42%
  • Cholesterol:
  • 167 mg
  • 56%
  • Sodium:
  • 617 mg
  • 25%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

or

Sort stores by

These nearby stores have ingredients on sale!
Find the closest stores
(uses your location)



May we suggest

ADVERTISEMENT

Directions

Print
  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 375 degrees F (190 degrees C). Spray 24 muffin cups with cooking spray.
  2. Beat eggs in a large bowl. Add egg whites to eggs and beat until smooth. Stir turkey ham, spinach, red bell peppers, green bell peppers, jalapeno peppers, garlic, Italian seasoning, onion powder, cayenne pepper, salt, and black pepper into the eggs. Ladle the egg mixture into prepared muffin cups to about 3/4-full.
  3. Bake in preheated oven until firm in the middle, 25 to 30 minutes.

Similar: RecipesVideosCategoriesArticles

Similar: {{title}} recipes videos categories articles

Reviews

Read all reviews 11
Most helpful
Most positive
Least positive
Newest

Used 9 eggs only- no egg whites. Also I'm not sure what turkey ham is but I just used some left over deli turkey. I filled the muffin tins about halfway so only made 12 but I'm very pleased with...

This was great! I didn't use egg whites but added cooked chopped broccoli and a cup of shredded cheese . Fresh onion instead of powder, 1/4 cup of salsa instead of jalapeno. Very easy and a ...

These were delicious and my family raved about it! I did make a few modifications based on our tastes. I made it using 1 lb of pork breakfast sausage instead. I fried up the sausage and then ...

Should have gotten liquid egg whites. At the end mixed in for half the egg whites mixed in egg beaters. Does overflow while baking, put a tray under it. Wholesome and looks preety

I used; 6eggs, a piece of ham, half an onion and a small green pepper. baked at 350 for 20 minutes and everyone loved them including my one year old!!

Used 3 orange peppers, 2 teaspoons of garlic powder instead of minced garlic, used frozen kale that was on hand, used chopped turkey sausage, 1 grated carrot, approx 1 cup shredded cheddar, and...

Great recipe I used liquid eggs to save time. Turned out great totally gone will do this again

Great recipe. We raise our own chickens so we are always looking for new ways to cook our endless supply of eggs! :) I did use bacon as the meat, because that is what we had on hand. Another gre...

I should have picked up egg whites like others suggested. And I also should have chopped the spinach into smaller pieces. Otherwise: delicious! I ended up with extra so I made an egg loaf with a...

Other stories that may interest you