These easy, loaded egg muffins can be filled with any combination of veggies, cheese and meats. Easy breakfast to make ahead for the week.
PREP TIME:10minutes mins
COOK TIME:20minutes mins
TOTAL TIME:30minutes mins
YIELD: 6 servings
COURSE: Breakfast, Brunch
CUISINE: American

Equipment

  • nonstick muffin pan

Ingredients

  • nonstick cooking spray
  • 9 large whole eggs
  • 1/4 teaspoon kosher salt
  • black pepper (to taste)
  • 3 tablespoons thawed frozen spinach (drained)
  • 3 tablespoons diced tomatoes
  • 3 tablespoons diced onion
  • 3 tablespoons diced bell pepper
  • 3 strips cooked bacon (chopped )
  • 2 ounces shredded cheddar

Instructions

  • Preheat the oven to 350F. Spray the muffin tin generously with cooking spray to prevent sticking.
  • In a large bowl whisk the eggs, season with salt and pepper.
  • Mix in the remaining ingredients.
  • Fill and place tins on a cookie sheet and bake 20 to 25 minutes, until set.

Nutrition

Serving: 2omelets, Calories: 165kcal, Carbohydrates: 2.5g, Protein: 14g, Fat: 11g, Saturated Fat: 4.5g, Cholesterol: 289mg, Sodium: 267mg
– WW Points: 2 

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