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Lean & Green Egg Muffins Three Ways
Optavia Counts:
- 1 LEANERÂ
- 1 HEALTHY FAT
- 3 GREENÂ
- 1 CONDIMENTÂ
If you’re looking for a delicious and healthy breakfast option, then you’ll love these Lean & Green Egg Muffins Three Ways. Not only are they quick and easy to make, but they’re also packed with protein and vegetables, making them the perfect way to start your day. Whether you’re trying to eat healthier or looking for a tasty meal prep option, these egg muffins are sure to become a staple in your breakfast routine. Plus, with three different flavor variations, you’ll never get bored of this tasty breakfast option!
YIELD: 4 SERVINGS.Â
- 5-6 MUFFINS PER SERVING
- TOTAL TIME: 30 MINUTES
Lean & Green Egg Muffins Three Ways
INGREDIENTS:
BASIC EGG MUFFIN
- 9 eggs
- 1 cup liquid egg whites
- ¾ cup plain, low-fat Greek yogurt
- ¼ tsp salt
- Cooking spray
SPINACH, MUSHROOM, & BRIE
- 2 oz. brie
- 1, 10-oz. package of frozen chopped spinach, thawed and patted dry
- 2 cups (5 oz.) mushrooms, chopped
KALE, RED PEPPER, & GOAT CHEESE
- 2 oz. goat cheese
- 1, 10-oz. package of frozen, chopped kale, thawed and patted dry
- 2 medium red bell peppers, chopped
CABILFLOWER, TOMATO, & MOZZARELLA
- 2 oz. part-skim mozzarella cheese
- 1,12-0z package frozen, riced cauliflower, cooked per package directions and patted dry
- 2 cups chopped cherrya tomatoes
Lean & Green Egg Muffins Three Ways
DIRECTIONS:
- Preheat oven to 375°F.
- Whisk together the eggs, egg whites, Greek yogurt, salt, and cheese in a large bowl until well mixed.
- Stir in vegetables.
- Divide mixture evenly among 20 to 24 slots of two, standard-size, lightly-greased muffin tins.
- Bake for 20 to 25 minutes, until set in the middle and knife inserted into the center comes out clean.
