Delicious & Quick Breakfast Egg Muffins

Here is an easy and quick breakfast on the go option. These muffins can be made on Sunday and reheated all week!


  • 3/4 cup liquid egg substitute or 3 large eggs or 3 /4 cup egg whites
  • one large bunch fresh spinach
  • 1/2 cup shredded reduced-fat pepper jack cheese
  • 1/4 cup diced red or green peppers or mixture of both
  • 1/4 cup diced onions
  • 1 glove minced garlic
  • Salt/pepper to taste

Preheat oven to 350 degrees

Sautee onions and garlic until onions have cooked through. Add spinach and cook for 2-3 minute (season to taste)

Let spinach mixture cool slightly.

Line a 12 cup muffin pan with foil baking cups. Spray the baking cups with cooking spray.

Combine egg substitute, cheese, peppers and spinach mixture in a bowl. Mix well.

Divide evenly among the muffin cups.

Bake at 350 degrees for 20 minutes, until a knife inserted in the center comes out clean.  (Muffins will deflate when cool)
Muffins can be frozen and reheated in the microwave (without the foil cup).

Serving size: 2 Muffins  Number of Servings: 6


Calories 81 Sodium 0 mg
Total Fat 16 g Potassium 0 mg
Saturated 3 g Total Carbs 3 g
Polyunsaturated 0 g Dietary Fiber 0 g
Monounsaturated 0 g Sugars 0 g
Trans 0 g Protein 11 g
Cholesterol 8 mg  


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One Response to Delicious & Quick Breakfast Egg Muffins

  1. This sounds really good and good for you!

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