Egg Muffins | Nutritionize Your Kitchen

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 open 6 eggs into a bowl.

Add 1/2 cup of shredded cheese to the eggs.

Stir in 1/2 teaspoon of garlic powder.

Add 2 tablespoons of finely diced onion to the mixture.

Whisk the mixture until well combined.

Pour the egg mixture into a measuring cup for easier pouring.

Fill the muffin tin about halfway with the egg mixture.

Add diced red and yellow bell peppers into the muffin tin.

Add diced mushrooms into the muffin tin.

Preheat the oven to 350°F (175°C).

Place the muffin tin in the oven and bake for about 20 minutes, checking at 17-18 minutes.

Let the muffins cool for about 5 minutes after removing from the oven.

Use a butter knife to gently wiggle around the edges of the muffins to help them pop out.

Serve warm or store in the refrigerator for up to 3 days, or freeze for a couple of months.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens