Make-Ahead Egg Muffins

Updated: Feb 19

This recipe was created/modified by Kerri Cole (@icfood4u). This amazing recipe is amazing to make before a long week of work! This quick breakfast is great for being on the go that is also IC safe and can be customizable to your liking!



Ingredients:

Add-Ins (steamed broccoli, spinach, sautéed red peppers, mushrooms, nitrate-free bacon or ham...) 4 whole large eggs 1 cup egg whites 1/4 cup mild shredded cheddar cheese 1/4 cup parmesan cheese 1 tsp olive or avocado oil salt, to taste cooking spray

Directions: 1. Preheat oven to 350°. 2. Cook add-ins by sautéing in a skillet with a little olive or avocado oil. 3. Spray a standard size non-stick cupcake tin with cooking spray and spoon add-in mixture evenly into 8 tins. 4. In a medium bowl, beat egg whites, eggs, parmesan cheese, and salt. 5.Pour into the greased tins over add-ins until a little more than 3/4 full. 6. Top with grated cheddar and bake in the oven until cooked, about 20 minutes. Serve immediately. 7. Wrap any leftovers in plastic wrap and store in the refrigerator to enjoy during the week.

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