Good Morning Egg Muffins

Jul 5, 2021 | Breakfast

If you’re like me, you’re constantly on-the-go! Portable protein foods can seem like a challenge when you think of your traditional protein food options, however with a little planning you’re be on the road to energizing power protein foods! 

Think of high-fiber, high-protein carbohydrates, like nuts and seeds. Dark, leafy greens are also a good source of protein as well.

Protein is essential for the following functions:

1.     Muscle and tissue repair

2.     Bacterial-fighting Antibodies

3.     Electrolyte balance

4.     Nutrient Metabolism, Transport and Storage

5.     Regulation of Hormones 

If you find yourself running low on protein fuel, here is a list of portable foods and ingredients that will give you that much needed boost:

 

·      Your Shelf stable options include : Almonds, peanuts, soy nuts, roasted edamame, low fat milk box and spicy roasted chickpeas, protein bars, 

 

·      You’ll want to Toss these in a cooler: Greek yogurt, hard boiled eggs like Eggland’s Best Eggs, low-fat string cheese, cottage cheese, lean beef jerky and hummus.

 

Easy Egg Muffins 

These make-ahead muffins can set you up for a successful week! Prepare a batch of these and keep them in the fridge for a quick breakfast or grab-and-go snack. 

 

Prep: 5 minutes 

Bake: 25 minutes 

Makes: 3 (4 muffin) Servings 

·      12 Eggland’s Best eggs (large)

·      1/2 c. grape/cherry tomatoes, cut in half

·      1 c. spinach, chopped

·      1/4 large red bell pepper, finely diced

·      1/4 c. fresh basil, cut into ribbons

·      1/4 c. shredded Parmesan cheese

·      1 tsp. salt

·      1/2 tsp. pepper

 

Directions: 

1.     Preheat oven to 350°F.

2.     Spray a muffin tin with cooking spray.

3.     In a large bowl, whisk eggs together with salt and pepper.

4.     Mix in the remaining ingredients then fill the muffin tin.

5.     Bake for 20-25 minutes and serve. Cool remaining muffins completely and store in the refrigerator.

6.     Reheat in microwave for 45 seconds to 1 minute until hot.

NOTE: To make this recipe dairy-free, omit Parmesan cheese.

 

Nutrition information for 4 muffins: 

211 Calories; 13g fat; 4g saturated fat; 2.3g carbohydrate; 21g protein; .6g dietary fiber 

 

Recipe: Eggland’s Best Eggs www.egglandsbest.com

 

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