Easy Breakfast Egg Muffins Directions:
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Preheat your oven to 375°F (190°C). Lightly grease a 12-cup muffin tin with cooking spray.
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In a large bowl, whisk together the eggs, milk, salt, pepper, and garlic powder.
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Evenly distribute the bell peppers, spinach, onions, and meat (if using) into each muffin cup.
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Sprinkle shredded cheese on top of the fillings.
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Pour the egg mixture evenly into each muffin cup, filling about ¾ full.
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Bake for 18–20 minutes, or until the muffins are set and lightly golden on top.
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Let them cool for a few minutes before removing them from the muffin tin.
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Serve warm or store in an airtight container in the refrigerator for up to 4 days.
WW Points Calculation:
Eggs (6 large): 0 points
Milk (¼ cup): 1 point
Reduced-fat cheese (½ cup): 4 points
Bell peppers (½ cup): 0 points
Spinach (½ cup): 0 points
Turkey bacon or lean ham (½ cup): 2 points
Onions (¼ cup): 0 points
Garlic powder (¼ teaspoon): 0 points
Cooking spray: 0 points
Total Points: 7
Servings: 12 muffins
Per Serving: 1 point
Nutrition Information:
Calories: 60 kcal
Fat: 3 g
Protein: 6 g
Carbohydrates: 2 g
Sugar: 1 g
Sodium: 180 mg
I'm waiting for your comments! Enjoy!
