Description
McSkinny Egg Muffins are a delicious, low-calorie breakfast option packed with fresh vegetables and reduced-fat cheese. These protein-rich muffins are easy to prepare, bake quickly in the oven, and make a perfect grab-and-go meal for busy mornings. They can be customized with different veggies and are suitable for gluten-free and low-carb diets.
Ingredients
Scale
Egg Mixture
- 6 large eggs
- 1/4 cup skim milk
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Vegetables
- 1/2 cup diced red bell pepper
- 1/2 cup chopped fresh spinach
- 1/4 cup finely chopped red onion
Cheese & Other
- 1/3 cup shredded reduced-fat cheddar cheese
- Nonstick cooking spray
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and lightly coat a 12-cup muffin tin with nonstick cooking spray to prevent sticking and ensure easy removal of the muffins.
- Prepare Egg Mixture: In a medium bowl, whisk together the eggs, skim milk, salt, and black pepper until the mixture is smooth and well combined, ensuring even flavor throughout the muffins.
- Distribute Vegetables: Evenly distribute the diced red bell pepper, chopped fresh spinach, and finely chopped red onion into each muffin cup, spreading the veggies to create a colorful base for the muffins.
- Add Egg Mixture: Carefully pour the egg mixture over the vegetables in each muffin cup, filling each about three-quarters full to allow room for the muffins to raise as they bake.
- Top with Cheese: Sprinkle the shredded reduced-fat cheddar cheese evenly over the top of each muffin cup to add a flavorful, melty finish.
- Bake: Place the muffin tin in the preheated oven and bake for 18 to 20 minutes, or until the egg muffins are set, slightly golden on top, and a toothpick inserted in the center comes out clean.
- Cool and Serve: Let the muffins cool for a few minutes before removing them from the tin. Serve warm for immediate enjoyment or refrigerate for a quick, healthy breakfast on the go.
Notes
- You can swap out the veggies based on what you have on hand—try mushrooms, zucchini, or tomatoes for variety.
- These muffins freeze well; store in an airtight container and reheat in the microwave for 30–45 seconds when ready to eat.
- Using nonstick cooking spray helps with easy removal and cleanup.
- To make these muffins dairy-free, substitute the cheese with a vegan alternative or omit it entirely.
- Ensure the egg mixture is evenly whisked to get a consistent texture in the muffins.
