If you are all about efficiency, this recipe is for you! I am including ingredient amounts below for a DOUBLE batch – 24 total egg muffins. If you don’t want a double batch just use half of everything below. You can also modify this recipe by adding your favorite veggies – green peppers, onions or tomatoes are all great options.
INGREDIENTS
- 543g (~1.2 lbs) lean meat – I used venison
- 4 whole eggs
- 32oz egg whites
- 112g shredded cheese
- 62g minced garlic
- 2 cups chopped spinach
- 8g oil (used for browning meat and spraying muffin tins)
INSTRUCTIONS
- Preheat oven to 350°
- Brown lean meat, add garlic, set aside
- Chop spinach & shred cheese
- Add all ingredients to large mixing bowl and mix well
- Spoon stirred egg mixture into muffin tin, sprayed with oil. Fill about 2/3 of each cup to allow for headspace
- Bake for 30-35 minutes.
- Allow to cool and eat or freeze!
NUTRITION INFO
Marcos per 1 egg muffin:
11.2P – 4.2F – .6C = 92 calories
I eat 2.5 egg muffins at a time and those macros work out to:
28P – 10.5F – 1.5C = 231 calories
Want an even lower calorie option? This recipe can easily be modified by swapping whole eggs for more egg whites, or by removing some/all of the cheese.
