Make ahead egg muffins

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 61.2
  • Total Fat: 2.5 g
  • Cholesterol: 33.8 mg
  • Sodium: 147.7 mg
  • Total Carbs: 2.2 g
  • Dietary Fiber: 0.8 g
  • Protein: 8.3 g

View full nutritional breakdown of Make ahead egg muffins calories by ingredient
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Number of Servings: 12


    6 sliceds cooked turkey bacon
    1 cup chopped asparagus
    1 cup chopped colored peppers
    1 1/2 cup chopped mushrooms

    1-2 cups spinach
    cilantro to taste
    fresh parsley to taste
    14 egg whites and 2 whole eggs

    Optional: 2 oz goat cheese, you can sub your favorite or leave it out. (is part of the value)


heat oven to 350,
and by all means DON'T FORGET TO SPRAY YOUR PANS WITH PAM! I made that mistake 1 time and it was just easier to buy a new muffin pan than to clean that out!!

I lightly saute asparagus, peppers and mushrooms. Not cooked just to bring out the flavor. (sometimes I use a teaspoon (or 3) of coconut oil/butter. but you can use pam). I cooked them one at a time that way I could scoop out with a spoon each abou the same amount.

I use kitchen scissors to cut up a half strip of bacon in each muffin tin.
Then in blender mix eggs, spinach cilantro and parsley til blended to your liking. Let it sit for a few min, and then you can scoop out the froth. (if you don't it will create hollow muffins).

Pour egg mix over veggies
You can add the cheese you want but if you are using goat, you can either add now or wait to spread it on warm muffins later.

I have done it both ways.

Cook until the center is not jiggly. Keep in mind you will be warming these up, so you can undercook just a little.

Serving Size: 12

Number of Servings: 12

Recipe submitted by SparkPeople user KERIG1973.

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