Sponsored By Eggland’s Best
Breakfast has become such a hot debate. There’s one camp that believes “breakfast is the most important meal of the day” while the other side claims fasting is more beneficial and meal time should be delayed until later. Regardless of what side of the fence you fall on, there’s one thing I’m sure many of you will agree with: breakfast foods are delicious. Honestly, I could it eat any time of day, especially when it comes to egg based dishes like this one. If you’re one of those people who doesn’t eat breakfast simply because you don’t have time, you’ll love this recipe even more. You can make it ahead of time and freeze. Then, reheat and eat in under 2 minutes.
And it’s a perfect meal for breakfast (or any time really). Eggs are an affordable and easy to prepare quality source of protein. In one large Eggland’s Best egg, you get 6 grams of protein for just 60 calories. Plus, with 25% less saturated fat, these eggs will keep you lean and healthy! I bumped up the protein even more here by mixing whole eggs and egg whites. These muffins will leave your taste buds happy and keep your belly full and satisfied for hours to come.
The great thing about egg muffins is that you can mix and match according to the mix-ins you prefer! But sometimes you just want a good recipe you know that works. Most of the muffin recipes I’ve seen don’t include any spices. And why not? It adds so much flavor and often, good for you antioxidants. The best of both worlds. This combo just happens to be a favorite in our household. I hope you enjoy it!
Southwestern Egg Muffins Recipe
Serving Size: 1 egg muffin
- Calories: 60
- Fat: 2.5g
- Carb: 2g
- Protein: 9g
In the mood for a sandwich instead? No problem!
Opt for shallow bowls or ramekins instead of the muffin pan. You’ll prep and bake the same as with the muffins. When doing this, I typically divide the recipe in half and use 6 ramekins. Then, to freeze, prepare sandwich by placing a patty between a bagel thin or english muffin and wrap each individual sandwich in a paper towel and then aluminum foil. You may also add a slice of cheese. Pepperjack goes really well with this recipe! Place in a large zip top bag or airtight container and store frozen. To reheat, simply remove aluminum foil and place sandwich in the microwave 1-2 minutes, flipping halfway through.
What’s your favorite flavor combo for egg muffins? Comment below!!