Egg Medley Breakfast Muffin

Ingredients

Non-Stick baking spray

Cupcake or Muffin Pan

                I used a pan of 8 mini-muffins

Your Choice of Fresh Veggies:

                I used diced: red bell peppers, mushrooms, minced parsley, and sun dried tomatoes

Your Choice of a meat/poultry

I used diced: Ham

Your Choice of any shredded or crumbled cheese(s)

                I used shredded: low fat mozzarella and a sprinkle of extra sharp cheddar

Eggs – approximately one egg per muffin

                I used: 5 egg whites and 2 egg yokes

Milk – about ¼ cup Low fat Milk
Salt optional
Pepper optional

Directions:

Spray the muffin/cupcake pan with non-stick spray. Fill each cup with your choice of veggies, meats, and cheeses. In a bowl whisk or use a blender to mix eggs with a splash of milk, salt and pepper to taste. Pour the egg mix directly into each cup just below the rim. Top with a sprinkle of shredded or sliced cheeses of your choice. Bake at 420 degrees for approximately 20 min. Let cool before removing from pan.

These can be stored in your fridge for up to 3-4 days! Simply warm in the toaster oven/microwave/oven for a quick breakfast on-the-go!

Other suggestions for filling combinations:

- Bell peppers, onions, mushrooms, fresh minced herbs, and other veggies you like

- Turkey, bell peppers, mushrooms, and cheese

- Ham, broccoli, and cheese

- Chicken and carrots

- Spinach with feta, and sun dried tomatoes

- Steak & bell peppers

(Note: add all veggies RAW - they will cook to perfection during the baking process)

 

Special Notes:
 ~ Recipe Shared by Miriam Q. via Fitness community on G+