Breakfast Muffins
I found a recipe on pinterest for a breakfast egg muffin. I went a little bit further to make them higher in protein and lower in fat by adding turkey pepperoni and turkey sausage. I also used Colby/Monterey Jack reduced fat cheese to add a little more flavor. These are easy to grab on the go in the morning. If you are running late for work, pop them in the microwave (about 15-20 seconds) to heat up and eat in the car. If you are busy around the house, pop them in the toaster oven for about 5 minutes to give a little crunch to the top. My husband loves these because he can sleep in an extra 20 minutes in the morning.
Be creative and add other things such as mushrooms, chopped asparagus, chopped broccoli, tomato, green onions, turkey bacon, canadian bacon, crumbled turkey sausage. The options are endless.
Prep:
Preheat oven to 375 F. Beat 12 eggs into a bowl with a pour spout. Add about 1 tsp of no salt added Tony’s and 1 tsp of onion powder. Mix together so that the seasoning is mixed throughout (don’t over mix). Then place 2 paper muffin cups (1 aluminum cup) into each of your 12 muffin tin and spray with non stick cooking spray. Start by placing your meat on the bottom of the cup, covering the bottom with the meat. Then add your vegetable. Then add 1 Tbsp of your reduced fat cheese. Then pour the egg on top of the meat and veggies until you are about 3/4 full with egg mixture. Place in the oven for 30-35 minutes. Let cool for about 10-15 minutes and then dig in! Delish and quick and easy! Enjoy!
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