Egg Muffins

Step by step picture instructions to make these super delicious breakfast or snack muffins!

Servings: 4
Prep time: 15
Cooking time: 12-15 minutes
Calorie per serving: 275 per 3
Macros for serving: 6 carbs /14 fat /31 protein

Ingredients:

3 cups egg whites
6 slices turkey bacon
1 ½ cups cherry tomatoes, sliced
6 cups spinach
4 slices aged cheddar cheese (approx. 60 calories each)
Pepper
Garlic powder or low sodium seasoning of your choice
Olive oil spray

Instructions:

1. Preheat oven to 400 degrees.

2. Heat a pan over medium heat, lightly spray with olive oil. Sautee spinach adding garlic powder or your choice of low sodium seasoning.

3. Cook turkey bacon in microwave or in a pan. Then, chop up cooked bacon into slices.

4. Spray your non-stick muffin pan with cooking spray. You will need at least a 12 cup NONSTICK muffin tray. It is essential the pan it is nonstick. Do not use paper muffin cups. Lightly spray your nonstick muffin tray with oil.

5. Add 1 Tbsp. of spinach to each muffin cup. If you have some left over you can make more egg muffins or you can make an omelet.

6. Divide the chopped turkey bacon among each muffin cup.

7.  Slice cherry tomatoes in half and add some to each muffin cup.

8. Fill each muffin cup with egg whites.

9. Break each slice of cheddar cheese into thirds or quarters depending how many muffins you are making.

10. Bake for 12-15 minutes. Keep an eye on them as you do not want them to burn. Insert a toothpick into the center of muffins, if still wet, bake for additional time.

13. Enjoy!