Breakfast Egg Muffins

I absolutely love breakfast food, but always hit snooze one too many times to actually put together an appetizing breakfast. I recently got some large muffin cups and explored 2 different muffin ideas.

This way I can make them the night before, store them in the refrigerator, quickly re-heat them in a microwave the next morning, and eat on the go.

I basically opened up my fridge and threw in whatever I had. Feel free to add and/or subtract any of the following ingredients. Make sure to share your recipes with me in the comments section. Enjoy!

Muffin 1

1) 1 slice uncured turkey bacon
2) 1 whole egg sunny side up
3) 1/4 cup egg whites
4) 1/4 tomato
5) Mixed greens
6) Salt and pepper to taste

Instructions
1) Pre-heat oven to 350 degrees
2) Spray the inside of the muffin cup with Coconut oil (or any oil of choice)
3) Line the muffin cup with the turkey bacon
4) Add greens to the cup
5) Add 1/4 cup egg whites
6) Crack the egg in the middle
7) Dice and add the tomato (make sure you don’t crack the yolk)
8) Sprinkle salt and pepper on top
9) Bake for 25 mins and let it cool for 10 mins before serving or packing for later

20g protein, 4g carbs, 7 g fat

Muffin 2

1) 2 oz shredded chicken breast (on the outside of the muffin)
2) 1/4 cup egg whites
3) 1 scrambled egg
4) 1 large crimini mushroom
5) 1/2 cup broccoli
6) Salt and pepper to taste

Instructions
1) Pre-heat oven to 350 degrees
2) Spray the inside of the muffin cup with Coconut oil (or any oil of choice)
3) Line the inside of the cup with shredded chicken
4) Whisk the 1/4 cup egg whites and 1 whole egg together
5) Add eggs in the center
6) Slice and add broccoli and crimini mushroom in the middle
7) Sprinkle salt and pepper on top
8) Bake for 30 mins and let it cool for 10 mins before serving or packing for later

27g protein, 5g carbs, 7g fat

47g protein, 9g carbs, 14g fat