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I love eggs. I could probably eat eggs at every meal, omelette, hard boiled, soft boiled, sunny-side up, scrambled…you name it – but now I have a new egg addiction – egg muffins.

Low Fat Protein Egg Muffins

Did I mention super simple? All you do is whisk your eggs and add salt and pepper. Chop any veggies of choi

ce for the filling. Pour into a greased muffin tin, bake and voila!

Here’s how I modify this to make it lower fat – this is for 6 muffins. Which, yes – I can down all 6 and not feel too bad – it only ends up being about 300 calories, so go for it. Trust me, you wont be able to stop.

Heat oven to 350 degrees. 

– 2 free range organic eggs

– 3/4 cup egg whites

– 1/2 cup almond milk (you can use regular milk if you want, but this will add calories. 1/2 a cup of almond milk is less than 25 calories)

Whisk all the above together then pour into muffin tins. (Not all the way to the top, about 75% of the way)

Then spoon in your toppings generously. In these pics I used:

  • Cilantro – recommend swapping this out for Basil, trust me.
  • Tomato
  • Mushroom
  • Salt
  • Pepper

(just put everything in raw and it will cook in the oven) However, my husband tasted them and said he though basil would do better and he was SO right! I am hooked on the ‘Italian’ spin on it now. For that, use the same as above but replace cilantro with basil.

photo 4

Put into the oven for 20 – 25 mins and enjoy!