Homemade Egg Muffins Recipe

These Egg Muffins make the perfect low point breakfast. Just 1 point for 4 muffins! This protein filled breakfast will keep you satisfied and on plan.

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Duration:

Prep Time: 5 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 25 minutes minutes

Servings: 12

Calories: 96 kcal

Ingredients

  • 12 eggs
  • 4 tbs water
  • 1 C. Veggie crumbles (cooked according to package directions) I used morning star farms (3 points)
  • 1 C. Finely chopped tomatoes
  • 1 C chopped fresh spinach
  • 1 teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon ground black pepper
  • ¼ teaspoon salt

Instructions

  1. Preheat oven to 350°F.
  2. Crack eggs into a medium bowl.
  3. Add water and beat together.
  4. Add the remaining ingredients to egg mixture and stir until combined.
  5. Spray a 12-slot muffin pan with non-stick spray.
  6. Pour egg mixture into 12 muffin slots.
  7. Bake for 18-22 minutes, until sides start to turn golden and tops have set.

Notes

Makes about 36 mini muffins. Total Points for ALL = 3 10 mini muffins for 1 point.

Nutrition

Calories: 96kcal | Carbohydrates: 3g | Protein: 9g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 163mg | Sodium: 198mg | Potassium: 161mg | Fiber: 1g | Vitamin A: 635IU | Vitamin C: 3.4mg | Calcium: 29mg | Iron: 1.9mg

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