Eggs are a quick, easy, affordable, and nutritious solution to all meals, anytime of the day.
I adore these egg muffins because they are such a convenient way to have some Clean & Delicious food on hand, even when I’m running out the door (which seems to be more often than not these days).
I eat them for breakfast, lunch, dinner, snacks, and even pack them into my kids lunch boxes.
Feel free to mix it up and play with different fillings; pretty much anything you like in your omelet, you’ll like added into these muffins.
Western Egg Muffins
Yield: 12 muffins
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
- 12 eggs
- 1 green pepper, diced
- ½ large yellow onion, diced
- 3 ounces ham steak, diced
- salt and pepper to taste
Pre-heat oven to 400 degrees.
Crack eggs in a large bowl and whisk until yolks and whites are well incorporated.
Stir in diced peppers, onions, ham steak and season with salt and pepper.
Coat a 12-cup muffin tray with cooking spray (or coconut oil) and evenly divide egg mixture amongst all 12-cups.
Cook muffins for 20 minutes, or until the eggs are set. Enjoy!
Nutrients per muffin: Calories: 82; Total Fat: 4.1g; Carbohydrate: 1.4g; Fiber: 0.3g Sugars: 0.8g; Protein: 7.7g