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Amberly Vahn

Nutritious McSkinny Egg Muffins

These McSkinny Egg Muffins are an easy, nutritious make-ahead breakfast, perfect for busy holiday mornings.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 100
Ingredients Equipment Method Notes

Ingredients
  

Group: Ingredients
  • 6 large eggs
  • ½ cup low-fat milk (almond milk recommended)
  • 1 cup fresh spinach, chopped
  • ½ cup diced bell peppers (red and green)
  • ½ cup finely chopped onions
  • ¼ cup shredded low-fat cheese (cheddar or mozzarella)
  • Salt and pepper to taste
  • Diced cooked turkey or chicken (optional) for extra protein

Equipment

  • Muffin tin
  • Mixing bowl
  • Whisk

Method
 

  1. Preheat your oven to 350°F (175°C).
  2. Grease a 12-cup muffin tin with cooking oil or use silicone muffin liners.
  3. In a mixing bowl, whisk together the eggs and low-fat milk until frothy.
  4. Fold in spinach, bell peppers, onions, and season with salt and pepper.
  5. Stir in cheese and optional turkey for added heartiness.
  6. Pour mixture evenly into muffin tin, almost to the top.
  7. Bake for 20-25 minutes until puffed and lightly golden.
  8. Allow to cool for a few minutes before removing from the tin. Serve warm or store for later.

Notes

These muffins store well and make for a perfect meal prep option!