Low Calorie Freezer Breakfast Egg Muffins
These low calorie freezer breakfast egg muffins are a perfect make-ahead meal for busy mornings. Packed with vegetables and lean turkey, they are nutritious, delicious, and easy to reheat.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 6 muffins
Ingredients
6 large eggs
1/4 cup unsweetened almond milk
1/2 cup cooked lean ground turkey
1/2 cup fresh spinach, chopped
1/4 cup red bell pepper, finely diced
1/4 cup yellow onion, finely diced
1/4 cup mushrooms, finely chopped
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon garlic powder
Cooking spray
Instructions
Preheat the oven to 350°F (175°C).
Spray a 6-cup muffin tin with cooking spray to prevent sticking.
In a large bowl, whisk together the eggs and almond milk until fully combined.
Add the cooked lean ground turkey, chopped spinach, diced red bell pepper, diced onion, chopped mushrooms, salt, black pepper, and garlic powder to the egg mixture. Stir until evenly distributed.
Pour the mixture evenly into the prepared muffin cups, filling each about three-quarters full.
Bake in the preheated oven for 18 to 20 minutes, or until the egg muffins are set and a toothpick inserted into the center comes out clean.
Remove from the oven and allow the muffins to cool completely in the tin.
Once cooled, transfer the egg muffins to an airtight container or freezer-safe bag.
To reheat, microwave a frozen muffin on high for 60 to 90 seconds or until heated through.