BREAKFAST EGG MUFFINS RECIPE | ALLRECIPES
A great weekday breakfast that can be made on the weekend. They will last a week in the fridge. Also a great way to get some extra veggies in your diet! You can use any type of meat you prefer. Change up the spices or vegetables if you prefer.
Provided by Allrecipes Member
Categories Breakfast Eggs
Total Time 45 minutes
Prep Time 20 minutes
Cook Time 25 minutes
Yield 24 muffins
Number Of Ingredients 13
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Spray 24 muffin cups with cooking spray.
- Beat eggs in a large bowl. Add egg whites to eggs and beat until smooth. Stir turkey ham, spinach, red bell peppers, green bell peppers, jalapeno peppers, garlic, Italian seasoning, onion powder, cayenne pepper, salt, and black pepper into the eggs. Ladle the egg mixture into prepared muffin cups to about 3/4-full.
- Bake in preheated oven until firm in the middle, 25 to 30 minutes.
Nutrition Facts : Calories 156.6 calories, CarbohydrateContent 5 g, CholesterolContent 166.7 mg, FatContent 5.8 g, FiberContent 1.3 g, ProteinContent 20.9 g, SaturatedFatContent 1.8 g, SodiumContent 629.7 mg, SugarContent 2.9 g
BREAKFAST MUFFINS RECIPE - BBC GOOD FOOD
Make muffins healthier with mashed banana and apple sauce for natural sweetness, plus blueberries and seeds for an extra nutritious hit
Provided by Cassie Best
Categories Breakfast
Total Time 45 minutes
Prep Time 15 minutes
Cook Time 30 minutes
Yield Makes 12
Number Of Ingredients 14
Steps:
- Heat oven to 180C/160C fan/gas 4. Line a 12-hole muffin tin with 12 large muffin cases. In a jug, mix the eggs, yogurt, oil, apple sauce, banana, honey and vanilla. Tip the remaining ingredients, except the seeds, into a large bowl, add a pinch of salt and mix to combine.
- Pour the wet ingredients into the dry and mix briefly until you have a smooth batter – don’t overmix as this will make the muffins heavy. Divide the batter between the cases. Sprinkle the muffins with the extra oats and the seeds. Bake for 25-30 mins until golden and well risen, and a skewer inserted into the centre of a muffin comes out clean. Remove from the oven, transfer to a wire rack and leave to cool. Can be stored in a sealed container for up to 3 days.
Nutrition Facts : Calories 179 calories, FatContent 7 grams fat, SaturatedFatContent 1 grams saturated fat, CarbohydrateContent 23 grams carbohydrates, SugarContent 10 grams sugar, FiberContent 3 grams fiber, ProteinContent 5 grams protein, SodiumContent 0.6 milligram of sodium
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