Southwestern Egg Muffins

Hey friends! Today I wanted to share something a little different. I haven’t done a recipe in awhile, but this one I really wanted to share. I have been counting macros, and realized I have a hard time getting in protein. I don’t like to eat eggs by themselves, so I finally found an easy way to get in a little more protein by making egg muffins.

They are super simple to make, here are the ingredients:

– 1/4 cup of cheddar cheese (shredded)

– One carton of egg whites

-One bag of Birds Eye protein southwest blend from the freezer aisle

DIRECTIONS:

-spray bottom of a 12 cup muffin tin

-preheat oven to 350

-warm up protein blend in the microwave for 4 minutes

– spoon the blend into the cups evenly

-distribute cheese evenly into the 12 cups

-fill the cups with a carton of egg whites, use the whole carton

-Bake at 350 for 20 minutes

You could really use any veggie blend from the freezer aisle at the grocery store with this recipe, but I prefer the southwest blend because it has more protein, and it has a little kick to it which makes the muffin not taste to much like eggs.

I can eat two or three egg muffins at a time, so it’s a great protein source! Also, you can put them in a bag and freeze them, and pop in the microwave for a minute or so for an on the go breakfast with staying power. Here are the nutrition facts per muffin:

Calories: 83

Protein: 7.1 grams

Fat: 1.5 grams

Carbs: 9.5 grams

Enjoy! I would love to hear if you decide to make these, or what other blends/veggies you use instead.

QOTD: Are you a big egg eater? What is your go to breakfast food?