Getting protein in breakfast is hard, especially when you’re on the go! Try the following Egg Muffin Recipe to make breakfast for the week! Great reheated or eaten fresh!
- 1 Dozen Eggs ( I usually use 4 whole eggs and 8 egg whites)
- 2c Chopped Veggies (Peppers, Onions, Mushroom, Spinach)
- 1c Skim Milk/Soy Milk
- Optional: Ham, cheese, sausage (Depending on how it fits your macros!)
Pre-heat oven to 350 degrees. Scramble egg/egg whites and milk. Pour into muffin tin- fill each space halfway. Then sprinkle in veggies and other toppings. Bake for 20-25 minutes, edges will start to brown. I tend to make these the day I go grocery shopping and eat them for breakfast or snacks during the week.