UHS Egg Muffins Recipe

cheddar cheese

🥗Healthier: feta cheese

💰Cheaper: processed cheese

Feta adds flavor with fewer calories, while processed cheese is often less expensive.

cooked bacon or sausage

🥗Healthier: turkey bacon or chicken sausage

💰Cheaper: vegetarian sausage

Turkey bacon is lower in fat, while vegetarian options can be more affordable.

milk

🥗Healthier: unsweetened almond milk

💰Cheaper: water

Almond milk reduces calories, while water is a budget-friendly option.

bell peppers

🥗Healthier: zucchini

💰Cheaper: carrots

Zucchini is lower in calories, and carrots are often less expensive.

Crack 6 large eggs into a bowl.

Whisk the eggs with a fork.

Add 1/4 teaspoon of salt and 1/4 teaspoon of black pepper to the eggs and mix together.

Preheat the oven to 350°F (175°C).

Spray a muffin tin with non-stick cooking spray.

Pour the egg mixture into the muffin tin until each cup is about 3/4 full.

Equally divide 1/4 cup of lowfat cottage cheese into the six egg muffins.

Equally divide 1/2 cup of chopped spinach into each egg muffin.

Equally divide 1/4 of a finely diced red bell pepper into each egg muffin.

Equally divide 1/4 cup of shredded cheddar cheese into each egg muffin.

Bake in the preheated oven at 350°F for 17 minutes.

Once done, the egg muffins should look set and lightly golden.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens