Loaded Egg Muffin Cups

Are you on-the-go in the morning? Don’t have time to sit down and make breakfast? These babies are for you! They are perfect for a breakfast when you’re running out the door, or just for a protein-packed snack that you can throw in your mouth throughout a busy day. Regardless of when you’re eating them, they a re delicious! Like a bite-size omelette!

Egg muffin Cups | Lexiscleankitchen.comIngredients:

  • 8 Organic egg whites
  • 4 Organic whole eggs
  • 3 cups fresh organic veggies (Totally up to you, I did chopped onion, tomato, and spinach)
  • 3-4 pieces of nitrate-free bacon
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • Dash of freshly ground pepper
  • Dash of salt

Directions:

  1. Preheat oven to 350
  2. Spray muffin tins
  3. Chop all veggies and set aside
  4. Cook bacon, chop, and set aside
  5. In a bowl combine eggs, garlic powder, onion powder, salt and pepper, and whisk together well
  6. Fill muffin tins about half way with veggies and chopped bacon
  7. Pour (or spoon in) egg mixture over veggies (Note: Pouring egg mixture into an empty bottle can make pouring easier)
  8. Bake for 20 minutes or until fully firm

Egg muffin Cups | Lexiscleankitchen.com

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One thought on “Loaded Egg Muffin Cups

  1. I made these yesterday as I thought they would be handy for snacking on anytime as I sometimes don’t have time to cook! Chucked in stuff I had in the fridge (mushrooms, ham, leek), used only whole eggs as I didn’t want the rest to go to waste and turned out scrumptious! (they looked all puffed up and beautiful straight out of the oven and then sunk but nice either way). Thanks for sharing.

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