Egg heart muffins
These egg muffins make for the perfect meal prep breakfast for the week! You can make in a regular muffin tin, too!
they're high in protein and reheat great!
this recipe makes 6, but you can definitely double the recipe to have on hand for the week. 2-3 muffins are a satiating breakfast!
5 minutes
20 minutes
Difficulty:
Easy
Show nutritional information
| This is our estimate based on online research. | |
| Calories: | 61 |
| Fat: | 4 g |
| Carbohydrates: | 1 g |
| Protein: | 4 g |
| Cholesterol: | 17 g |
| Sodium: | 135 mg |
| Fiber: | 0 g |
| Sugars: | 1 g |
| Calculated per serving. | |
Serves: 6
Ingredients
- 6 whole6 whole6 whole Eggs
- 2 Tbsp2 Tbsp2 Tbsp Milk, Any milk
- .25 cup.25 cup.25 cup Breakfast Sausage, * diced
- 3 Tbsp3 Tbsp3 Tbsp Red Bell Pepper, Diced
- 3 Tbsp3 Tbsp3 Tbsp Red Onion, Diced
- .25 cup.25 cup.25 cup Sharp Cheddar Cheese, Any shredded cheese
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Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Whisk all ingredients together and pour into 6 muffin molds. Bake at 350 for 20 minutes. Let cool completely and enjoy!
Notes
I like Applegate brand breakfast chicken sausage for these feel free to use any veggies and dairy free cheese if need be
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