Ingredients:
- 6 large eggs
- 1 cup diced vegetables (e.g., bell peppers, spinach, tomatoes)
- 1/2 cup diced lean ham or turkey (optional)
- Salt and pepper to taste
- Cooking spray
Instructions:
- Preheat the Oven:
- Preheat your oven to 350°F (175°C).
- Prepare the Muffin Tin:
- Coat a muffin tin with cooking spray to prevent sticking.
- Whisk Eggs:
- In a bowl, whisk the eggs until well beaten. Season with salt and pepper to taste.
- Prepare Vegetables:
- Dice the vegetables and ham/turkey into small, uniform pieces.
- Mix Ingredients:
- Combine the diced vegetables and meat with the beaten eggs. Mix well.
- Fill Muffin Cups:
- Pour the egg mixture evenly into the prepared muffin cups.
- Bake:
- Bake in the preheated oven for about 20-25 minutes or until the eggs are set and the tops are golden brown.
- Cool and Serve:
- Allow the egg muffins to cool for a few minutes before removing them from the tin.
Notes:
- Use a variety of colorful vegetables to make the egg muffins visually appealing.
- Customize the recipe by adding herbs or spices like chives, parsley, or a dash of hot sauce.
- To keep the points low, avoid adding cheese or fatty toppings, but feel free to experiment with fat-free or reduced-fat cheese if you’d like to include it (adjusting points accordingly).
