Ruthie's Easy Egg Muffins
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 119.2
- Total Fat: 3.6 g
- Cholesterol: 23.3 mg
- Sodium: 352.5 mg
- Total Carbs: 2.5 g
- Dietary Fiber: 1.0 g
- Protein: 18.8 g
View full nutritional breakdown of Ruthie's Easy Egg Muffins calories by ingredient
Introduction
Mornings are always busy- make sure a healthy breakfast doesn't get left out with these EASY, high-protein and delicious mini omelets. GREAT for grab-and-go, plus you can make away and freeze for weeks! Mornings are always busy- make sure a healthy breakfast doesn't get left out with these EASY, high-protein and delicious mini omelets. GREAT for grab-and-go, plus you can make away and freeze for weeks!Number of Servings: 12
Ingredients
-
•Proteins:
- Egg whites: approx 6 cups
- Ground turkey: 12 ounces
- Turkey bacon: 4-8 slices
•Veggies: 1.5 cups each
- Mushrooms
- Asparagus
And:
- Black olives: 24 olives
- Onion: 1/2 cup
•PAM spray for the muffin pan
Tips
Cooling the pan before removing the muffins REALLY makes removal so much easier!
Directions
•Preheat oven to 350deg F.
•Cook the ground turkey in a skillet until browned. Weigh out 12 ounces using a kitchen scale and set aside.
•Chop the veggies into small pieces and mix together in a large bowl. Mix the ground turkey in as well.
•Spray a muffin pan with Pam and cut the bacon strips into thirds (I could only do half of my 24 muffins with bacon because I ran out, but use more or less as desired!) Put a piece of bacon in the bottom of each muffin cup.
•Measure 1/4 cup of veggie+turkey mix into each cup
•Pour egg whites directly into each muffin cup all the way to the top.
•Cook for 20-30 minutes, checking often for firmness and removing when firm.
•Cool in pan for 5 minutes then serve or store for later!
**This recipe makes 24 total muffins, a serving is 2 muffins**
Serving Size: Makes 24 pre-portioned omelette muffins
•Cook the ground turkey in a skillet until browned. Weigh out 12 ounces using a kitchen scale and set aside.
•Chop the veggies into small pieces and mix together in a large bowl. Mix the ground turkey in as well.
•Spray a muffin pan with Pam and cut the bacon strips into thirds (I could only do half of my 24 muffins with bacon because I ran out, but use more or less as desired!) Put a piece of bacon in the bottom of each muffin cup.
•Measure 1/4 cup of veggie+turkey mix into each cup
•Pour egg whites directly into each muffin cup all the way to the top.
•Cook for 20-30 minutes, checking often for firmness and removing when firm.
•Cool in pan for 5 minutes then serve or store for later!
**This recipe makes 24 total muffins, a serving is 2 muffins**
Serving Size: Makes 24 pre-portioned omelette muffins