Breakfast Egg Muffins

I’ve been talking to multiple of my friends and clients lately about the importance of breakfast and what I eat for breakfast. Here is a recipe that I am particularly proud of because well, it’s DELICIOUS! Switching up the ingredients is easy, you can also easily control the amount of fat, carbs, and protein that you get out of it just by what you put in it.

If only I had a picture of it….

Below is how I usually make them, but like I said, they can be switched up SO easily!

  • 5 egg whites + 1 whole egg
  • 1/2 cup frozen hash brown
  • 1-2 cups spinach
  • 1/2 cup tomatoes
  • 6-8 slices deli meat (I usually choose turkey)
  • 1/4 cup cheese

Preheat oven to 400 degrees and spray a muffin tin with non-stick cooking spray. While the oven is preheating, mix your egg whites and 1 whole egg in a bowl and beat until the yolk is frothy. Add in the hash browns, spinach, and tomatoes. Before pouring the mixture into the muffin tin, line each insert with 1-2 pieces of deli meat (thick slices only use 1, thin slices use 2. You want the entire muffin insert to be covered with deli meat. I prefer to use deli meat as a way to help the muffin keep it’s shape, for a lower calorie option, omit the meat). Once the deli meat is in place, pour the egg mixture into each insert. Top with cheese as desired.

Place in oven and bake for 12-16 minutes or until the egg is completely cooked and a fork inserts and pulls out clean. Remove from pan and eat, or save for later!

Serves 6-8