Low Calorie Freezer Breakfast Egg Muffins
These low calorie freezer breakfast egg muffins are a convenient, healthy, and delicious way to start your day. Packed with vegetables and lean turkey, they are perfect for meal prep and can be quickly reheated for a nutritious breakfast on the go.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 muffins
Ingredients
10 large egg whites
2 large whole eggs
1 cup fresh spinach, chopped
1/2 cup red bell pepper, finely diced
1/2 cup yellow onion, finely diced
1/2 cup mushrooms, finely diced
1/2 cup lean ground turkey, cooked and drained
1/4 cup reduced-fat shredded cheddar cheese
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon garlic powder
Cooking spray
Instructions
Preheat your oven to 350°F (175°C).
Lightly spray a 12-cup muffin tin with cooking spray.
In a large mixing bowl, whisk together the egg whites and whole eggs until well combined.
Add chopped spinach, diced red bell pepper, diced onion, diced mushrooms, cooked ground turkey, shredded cheddar cheese, salt, black pepper, and garlic powder to the eggs. Stir until all ingredients are evenly distributed.
Pour the egg mixture evenly into the prepared muffin tin cups, filling each about 3/4 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 the muffins from the oven and allow them to cool in the tin for 5 minutes.
Carefully remove the muffins from the tin and let them cool completely on a wire rack.
To freeze, place the cooled muffins in a single layer on a baking sheet and freeze for 1 hour. Then transfer to a freezer-safe airtight container or zip-top bag and store for up to 3 months.
To reheat, microwave a frozen muffin for 45 to 60 seconds or until heated through.