Egg Muffins

These healthy egg muffins take hardly any effort to make, taste amazing and can be stored and reheated the next day. What more could you wish for in a recipe?
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Prep Time 10 minutes
Cook Time 25 minutes
Servings
Ingredients
Prep Time 10 minutes
Cook Time 25 minutes
Servings
Ingredients
Add to Meal Plan:
This recipe has been added to your Meal Plan. View Your Meal Plan Here
Print Recipe
Instructions
  1. Heat the oven to 350 F (175 C)
  2. Coat a muffin pan or 12 muffin forms with a little cooking spray
  3. Wrap a slice of bacon around the inside of each of the muffin forms and put a little spinach at the bottom of each
  4. Chop onions, jalapeno, and garlic finely and sauté for a few minutes until the onions are translucent
  5. Take the onion mix off the stove and divide it evenly between the 12 muffin forms, placing it on top of the spinach
  6. Chop the sausage and bell pepper and add to the muffin forms
  7. In a mixing bowl, combine egg whites, whole eggs, salt and pepper and whisk them together
  8. Pour the egg mixture into the muffin forms so it just covers the veggies
  9. Bake for 25 minutes on the middle rack
Recipe Author: Christel Oerum