
Egg Muffins….oh how I love thee! You make our lives so much tastier and easy.
If you don’t know, you betta ask somebody.
These delicacies take about 40 minutes to make which includes prep time. And the great thing is that you can make enough for a week. Today’s recipe calls for the following ingredients:
- A carton of Egg Whites
- Reduced Fat Shredded Mexican Blend Cheese
- 2 Mushrooms (sliced)
- 1 small Tomato (diced)
- 1 cup of spinach (chopped)
- 1 small yellow onion (diced)
- Turkey Sausage Crumbles
- Muffin Pan
- Pink Himalayan Salt & Pepper
- Cooking Spray
The directions to make these are so easy. It takes 10 minutes to prep at the most depending on what ingredients you use and 30 minutes to bake. Most of the prep work is chopping and slicing your veggies. So let’s get to it:
- Preheat oven to 350 degrees.
- Slice your mushrooms as thin as you like
- Chop about half of the onion, dice the tomato, and chop the spinach
- Spray the muffin pan with cooking spray
- The first layer should be turkey sausage crumbles
- Place sliced mushrooms on top of the sausage crumbles
- Add the chopped spinach, onion, and diced tomatoes
- Pour the egg whites into each muffin cup to fill it to 95% capacity
- Sprinkle with Pink Himalayan Salt and Pepper to taste
- Place in preheated oven for 25 minutes
- Sprinkle cheese on top for the last 5 minutes
- Take out of the oven and let them cool for 15 minutes and then remove from muffin pan
Eat one right away or reheat in the microwave when ready for 1 minute per cup. The add-ins can be changed to suit your tastes.
This is an FFF must-make-dish. Quick easy. You’ll be happy you did this on those hectic mornings.
These look ahmazing! Can’t wait to try it!
My favorite breakfast….I include this in my weekly meal prep. GiGi, Your egg muffins look so professional…:-()
Thank you for sharing…..
I make these all the time!!! My fav thank you for Garney!!! I will add the turkey crumbles to mine.
Finally made my own. These are so delish!
During my meal prep last night I decided to make these muffins. Oh my goodness. …getting out the house was so much easier for all of us. Quick, very tasty and filling. Made for a great start to an awesome Monday.
I made these for the first time last night and they were simply delicious. I will be making more tonight, as my daughter and husband helped themselves to them and I brought a few to work for co-workers. Might I add, my husband swears he hates onion and mushrooms, but as he “inhaled” these little beauties, he said, “good job”. I love it!
OMG!!! I am definitely a fan. I made these for the very first time last night and they are SO GOOD!!! I only made 6 but I know when my family taste them, I will probably have to make them ALL THE TIME. ❤️❤️???
I’m happy you love them
Yummy…
These recipes look like they’re going to yield some good, healthy meals… Thank you!
May a silly question…how many of these are we supposed to eat for breakfast?
Eat 2 in a regular sized muffin pan sis :0 GREAT QUESTION!
Got my mine in the oven now. Hope they turn out okay!
How did they taste sis?
Super delicious!! It’s just a personal note (personal preference) I prefer my eggs a little undercooked so the next time I make these I will undercooked them just a bit so when I heat them up they won’t get over cooked… but super delicious definitely going to be a main staple in my house!!!
THANK YOU
OMG, I just made these and I am so in love. They’re were quick and easy to make and you can add veggies to your own likings. So good!!
I love the muffins, they are easy to make and extremely portable. I have also used turkey bacon on mine too, my son is not a sausage eater and enjoys them as well.
Thanks so much!
These were so easy to make, and SO tasty! My hubby loved them too, I’ll have to make another batch soon!
This all in one breakfast meal is so complete that you don’t need to eat anything else. So eat sit back and enjoy…😋😋😋