By Dr. Darcy
Egg Muffin Cups
These are a great protein snack that can be stored in an airtight container in the fridge for 4-5 days or in the freezer for 3-4 months.
To reheat, wrap in a paper towel and microwave for 30-60 seconds until warm or place in the oven at 350 degrees for 5-10 mins.
(snack, breakfast, easy, simple, 123, budget friendly)
Updated at: Fri, 06 Sep 2024 00:17:51 GMT
Nutrition balance score
Unbalanced
Glycemic Index
19
Low
Glycemic Load
1
Low
Nutrition per serving
Calories69.9 kcal (3%)
Total Fat3.3 g (5%)
Carbs3.7 g (1%)
Sugars1.6 g (2%)
Protein6.1 g (12%)
Sodium117.7 mg (6%)
Fiber1.3 g (5%)
% Daily Values based on a 2,000 calorie diet
Ingredients
12 servings
Instructions
Step 1
1) Preheat the oven to 350 degrees and spray a standard 12-slot muffin tin with Pam's Cooking Spray. Set aside.
OvenPreheatStep 2
2) Heat a large non-stick skillet over medium heat.
Step 3
3) Once hot, add 1/4 cup of water with red pepper, green pepper, onion and/or other free vegetables on hand.
Step 4
4) Cook for 5-7 mins, until the vegetables are tender, then add in minced garlic and cook an additional 30 seconds.
Step 5
5) Season with salt and remove from heat.
Step 6
6) Crack eggs/egg whites into a large measuring cup and whisk until smooth. Stir in the cooked vegetables and nutritional yeast (optional).
Step 7
7) Pour the egg and vegetable mixture evenly into the prepared muffin tin and bake for 15-20 mins, or until the tops are firm and eggs are cooked through.
Step 8
8) Cool slightly and serve with hot sauce if desired.
Notes
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Easy
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Makes leftovers
Under 30 minutes
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