Healthy Egg Muffin
Breakfast on the go. Simple, delicious, yet easy. This egg muffin recipe is a great way to get your nutrients in the morning and keep you full. Eggs are a great meal to fill your body with protein and other nutrients. This recipe takes 20 minutes to complete and yields 3 servings.
Breakfast is one of my favorite meals. I can have eggs any meal of the day, but breakfast for most is when you would serve these colorful egg muffins. They’re versatile, and you can add almost anything to these and make them your own.
Meal prepping is key to staying focused on your goals, and these egg muffins are a great way to accomplish that. These are easy to make yet so fluffy and delicious. There full of protein, low in carbohydrates, and only approximately 95 calories a serving. When time is an issue, which for most of us we wish we had more hours in the day, this is a simple solution.
Chrissy Fun Food Fact
Eggs: Eggs are a great source of protein, which helps aid in keeping you full and fueling your body. Each egg has around 6 grams of protein, and this helps with physical energy and mental energy. Eggs contain 0 carbs and 0 sugar which mean they are guilt free and can help with a well-rounded meal. Eggs also promote normal cell activity and liver function due to containing choline.
- 8 eggs (6 egg whites, 2 whole eggs)
- Pinch of Salt
- Pinch of Pepper
- 1 cup of Kale
- ½ cup of onion
Serving: 2 muffins (yields 6 muffins)
- Preheat your oven to 350 degrees.
- Spray your muffin tins with nonstick spray, and make sure to get all the way around the tin.
- In a bowl beat your eggs till it’s mixed well.
- Chop up your onions and kale finely, or how preferred (I enjoy bigger pieces).
- Add your raw vegetables in your egg bowl, and mix well so everything is saturated.
- Fill each muffin tin ¾ of the way full.
- In any empty tins make sure to add a ⅛ cup of water so the muffin tin doesn’t burn.
- Bake for 10-12 min or until the edges are crispy.