Ready in: 35 minutes · Serves: 12 · Technique: Baking · Storage: Up to 5 days in the fridge or 3 months in the freezer.
Quick Answer
These McSkinny Egg Muffins are an easy, nutritious make-ahead breakfast, perfect for busy holiday mornings.
The hustle and bustle of New York City can often lead to chaotic mornings, which is why I’ve fallen head over heels for these McSkinny Egg Muffins. They’re the perfect make-ahead breakfast for those busy days, especially with Thanksgiving and Christmas just around the corner. These delightful muffins not only pack a nutritious punch but are also low in calories, making them a guilt-free indulgence during this festive season.
A Perfect Make-Ahead Brunch Dish
Why You’ll Love This Recipe
- Quick and easy to make, perfect for busy mornings.
- Low in calories, making it a healthy breakfast choice.
- Customizable with your favorite vegetables and proteins.
- Great for meal prep, so you can enjoy throughout the week.
- Deliciously cheesy and satisfying without the guilt.
Ingredients
This delightful dish features wholesome ingredients that are both nutritious and low in calories.
Main Ingredients
- 6 large eggs
- ½ cup of low-fat milk (almond milk recommended)
- 1 cup of fresh spinach, chopped
- ½ cup of diced bell peppers (red and green)
- ½ cup of finely chopped onions
- ¼ cup of shredded low-fat cheese (cheddar or mozzarella)
- Salt and pepper to taste
Optional Add-ins
- Diced cooked turkey or chicken for extra protein
How to Make McSkinny Egg Muffins (Step-by-Step)
Follow these simple steps to create your own batch of McSkinny Egg Muffins that are sure to become a breakfast favorite.
Step 1: Preheat your oven
Start by preheating your oven to 350°F (175°C). Set a timer to make sure you transition seamlessly from prep to bake time.
Step 2: Prep the muffin tin
Grease a 12-cup muffin tin with a light spray of cooking oil or use silicone muffin liners for easy release and a pop of color.
Step 3: Whisk the eggs
In a large mixing bowl, crack the six eggs and pour in the ½ cup of low-fat milk. Whisk until frothy and no streaks of yolk remain, creating an airy texture.
Step 4: Incorporate the veggies
Fold in the chopped spinach, diced bell peppers, and onions, adding a burst of color and freshness. Season with salt and pepper to blend the flavors.
Step 5: Add your cheese (and turkey, if using)
Stir in the shredded cheese and optional diced turkey for extra heartiness, enhancing the muffins’ flavor and texture.
Step 6: Pour into the muffin tin
Evenly distribute the mixture into the muffin tin, filling each cup almost to the top while leaving space for them to puff up.
Step 7: Bake
Bake in the preheated oven for about 20-25 minutes until puffed and lightly golden. A toothpick should come out clean with just a few crumbs when they’re done!
Step 8: Cool and enjoy
Allow the muffins to cool for a few minutes before loosening them with a spatula. Best enjoyed warm, they also make great grab-and-go options throughout the week.
Common Mistakes to Avoid
- Overfilling the muffin cups: Leave a little room for the muffins to rise. If you fill them too much, they’ll spill over into a mess!
- Not whisking the eggs thoroughly: This step is crucial for light and fluffy muffins. Take your time to ensure the mixture is well combined.
- Skipping the seasoning: A little salt and pepper go a long way in enhancing the natural flavors of your ingredients. Don’t forget to season!
Tips and Tricks for Success
- Customize your veggies: Feel free to swap in your favorite vegetables. Zucchini, tomatoes, or mushrooms are all great substitutes.
- Make it spicy: If you enjoy a little kick, add some chopped jalapeños or a dash of hot sauce to the mixture.
- Storage: These muffins store well in an airtight container in the fridge for up to five days. You can also freeze them for up to three months. Just pop them in the microwave for a quick breakfast!
Variations
- Replace spinach with kale or Swiss chard.
- Use different cheese varieties such as feta or pepper jack.
- Incorporate cooked bacon or ham for added flavor.
- Substitute the low-fat milk with oat milk or coconut milk.
How to Serve
- Serve warm with a side of fresh fruit for a balanced meal.
- Pair with a dollop of salsa or hot sauce for added flavor.
- Enjoy as a grab-and-go option during busy mornings.
- Top with avocado slices or fresh herbs for an extra gourmet touch.
Make Ahead and Storage
- Make Ahead: Prepare the egg mixture and store it in the fridge for up to 24 hours prior to baking.
- Storage: Store muffins in an airtight container in the fridge for up to five days.
- Reheating: Reheat in the microwave for about 30 seconds or until warm.
- Freezing: Freeze muffins individually wrapped in plastic wrap, stored in a freezer bag, for up to three months.
Recipe Notes / What I Learned
Making McSkinny Egg Muffins truly transformed my busy mornings. I loved experimenting with different veggies and discovered how versatile and satisfying meal prep can be. These muffins not only saved me time but also kept me on track with my healthy eating goals during the holiday season!
Yield and Serving Size
Yield: 12 muffins · Serving Size: 1 muffin
Nutrition Snapshot
Estimated Nutrition Per Serving: ~100 calories · 8g protein · 6g carbs · 5g fat
Nutritious McSkinny Egg Muffins
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C).
- Grease a 12-cup muffin tin with cooking oil or use silicone muffin liners.
- In a mixing bowl, whisk together the eggs and low-fat milk until frothy.
- Fold in spinach, bell peppers, onions, and season with salt and pepper.
- Stir in cheese and optional turkey for added heartiness.
- Pour mixture evenly into muffin tin, almost to the top.
- Bake for 20-25 minutes until puffed and lightly golden.
- Allow to cool for a few minutes before removing from the tin. Serve warm or store for later.
Notes
FAQs
1. Can I use egg whites instead of whole eggs?
Yes, you can substitute whole eggs with egg whites to reduce the calorie count even further. Just keep in mind that the texture may differ slightly.
2. Can I add other proteins to the muffins?
Absolutely! You can add cooked turkey, chicken, or even tofu for a vegetarian option. Just be sure to adjust the quantities to keep the muffins balanced.
3. How do I prevent the muffins from sticking to the pan?
Make sure to grease your muffin tin well, or use silicone muffin liners for easy release without sticking.
4. Can I freeze McSkinny Egg Muffins?
Yes, these muffins freeze well! Just store them in an airtight container or freezer bag, and they can last up to three months.
5. How long do the muffins stay fresh in the fridge?
They can be stored in an airtight container in the fridge for up to five days, making them a perfect meal prep option for the week.
