Protein is a macronutrient, or macro for short, which is an essential nutrient that our bodies need in larger quantities. Protein serves so many functions in our bodies including building and repairing tissues, strengthening our immune system, and keeping us full longer.
One ingredient that is loaded in protein is egg, and eggs are an excellent choice for breakfast. They make for fast breakfast, a great option for a busy lifestyle. Instead of making omelets or scrambled eggs, why not change the routine a little bit with some egg muffins, or egg muffin cups as they are also called?
Below is how we make our egg muffins. Of course, when it comes to brands, you are free to choose whichever brand that you prefer best.
Ingredients
For 12 cups
- ½ onion
- 3/2 bell peppers
- 6 large eggs
- ¾ cup of (coconut) milk
- 5oz (141gr) shredded cheese (or your choice)
- 1 pack of Aidells Teriyaki & Pineapple meatballs (or your choice)
Nutrition Facts
For 1 Muffin
Calories: 240
Carbs: 5g
Fat: 17g
Protein: 20g
Preparation
- Preheat oven to 250ºF (120ºC)
- Dice onion, bell peppers, and meatballs.
- In a bowl, mix the onions, bell peppers, and meatballs with 2/3 of the shredded cheese, and mix well.
- In another bowl, whisk milk and eggs until creamy.
- In a greased muffin tin, place your mixed ingredients and top with the remainder of the shredded cheese.
- Add in the milk and egg liquid into each cup.
- Bake for 25 minutes, until set.
- Enjoy!
Pingback: 30 High-Protein Breakfasts To Keep You Full & Satisfied - Insanely Good