These cute little egg muffins are around 100 calories each and you can customize them and throw in any veggies or cheese you have in your fridge! You can also substitute all or part of the eggs for egg whites if you want an even lower calorie breakfast.
Makes 6 muffins
– 4 eggs
– 2 egg whites
-1/3 cup chopped broccoli
-1/3 chopped red peppers
-3 Green Onions
-2 tablespoons parmesan flakes
-2 tablespoons goats cheese
Preheat oven to 350°F. Spray a non-stick or silicone muffin tin with nonstick cooking spray.
Heat olive oil into a a non-stick frying pan over medium high heat. Add the bell pepper, broccoli and onion and saute for 2 to 3 minutes. Place 1 heaping Tablespoon into each muffin cup.
Next whisk the eggs into a medium size bowl. Stir in the salt and pepper. Then pour over the mixture in the muffin tin, leaving 1/4″ from the top.
Cook for 23 to 30 minutes, or until the egg has puffed and comes clean with a toothpick.
Run a knife around the edges to pop the egg frittatas out. Enjoy while hot.
Store in the an air tight container in the refrigerator. Eat within 5 days