Egg Muffins 3 WAYS | Meal Prep | Eat Heathy | Weight Loss | High Protein Low Carb Breakfast Recipe

Easy meal prep of 3 types of Breakfast Egg Muffins to please everyone! Spinach Tomato & Mozzarella; Bacon & Cheddar; Garlic Mushroom & Peppers


Ingredients
Base:
12 eggs
2 tbsp chopped onion
Salt and Pepper to taste

Tomato Spinach Mozzarella:
¼ cup of chopped Spinach
8 grape or cherry tomatoes
¼ cup shredded mozzarella cheese


Bacon Cheddar:
¼ cup cooked bacon
¼ cup shredded cheddar cheese


Garlic Mushroom Pepper:
¼ cup sliced mushroom
¼ cup red bell pepper diced
1 tbsp chopped parsley
¼ tsp garlic powder or 1/3 teaspoon minced garlic


Instructions:

Preheat oven to 350 degrees.
Lightly spray a 12-cup muffin pan with nonstick oil spray.
In a large bowl, whisk eggs, onion, salt and pepper.
Divide the three topping combinations into 4 muffin cups each.
Add egg mixture.
Bake for 20 minutes

.

Serve or store in an airtight container in the refrigerator for up to 4 days and reheat when ready to serve.
Or
Wrap it individually in plastic wrap and pop them in a freezer-safe zip-lock bag. They will last 2 months


Enjoy!!!


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Видео Egg Muffins 3 WAYS | Meal Prep | Eat Heathy | Weight Loss | High Protein Low Carb Breakfast Recipe канала Monica Mughal