To start Preheat oven to 350°  and Spray (I use EVOO) muffin tins. (Or use muffin liners).

Then you Add and Mix all ingredients in a bowl.

• 32 oz of Egg Whites
• 1 Cup Quinoa (seasoned with garlic and onion powder)
• 1/2 cup of peppers, diced
• 1/4 cup onion diced
• 1/2 cup of Zucchini diced
• 1/4 cup (5) asparagus diced
• 1 cup of Ground Turkey (already cooked- actually left over turkey burger)
• OPTIONAL cheddar cheese

Next fill muffin tins 3/4 full.  Sprinkle with cheddar if desired.

Bake for 10-15 minutes, until knife comes out clean. Allow to cool. Muffins will “deflate” as they cool.Place muffins in baggies and toss in fridge. To reheat, microwave for 30 seconds (1 min. for 4 muffins). (This recipe makes 24 egg muffins)

Serving Size: 2-4 (each muffin contains less than 1 egg and about 100 calories).

Substitutions… the original recipe used Eggs & Canadian Bacon. You can add or remove veggies, or meats or seasonings as you like. You can add more Egg Beaters if you prefer a more egg-y muffin.

The post Egg Muffin Recipe: Quick Breakfast Option first appeared on Nikki Kuban Minton.