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Breakfast
Egg Mini Muffins
Portable, high-protein egg muffins. Great for meal prep and portion control.
160cal / serving
13gprotein
4servings
25minutes
Ingredients
Egg Base
- 6 count large eggs
Fillings
- 0.5 cup mixed vegetables — Onion, peppers, mushrooms, spinach
- 0.5 cup Turkey sausage — Turkey sausage
Seasoning
- 0.5 tsp salt — Adjust to taste
- 0.25 tsp black pepper — Adjust to taste
Instructions
- 1.Preheat oven to 350°F.
- 2.Lightly spray a silicone mini muffin tray with cooking spray.
- 3.In a large bowl, whisk together the eggs until fully combined.
- 4.Stir in the diced vegetables, sausage, shredded cheese, salt, and pepper.
- 5.Pour the mixture evenly into the muffin slots, filling each.
- 6.Bake for 20 minutes, or until the eggs are set and no longer runny.
- 7.Allow muffins to cool for a few minutes before removing from the tray.
Jeff's note
These store well in the fridge for 3–4 days and can be reheated quickly. Great for meal prep.
Servings: 4 servings·Serving size: Approximately 6 mini muffins per serving|Calories: 160|Protein: 13g
