Egg Muffins

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egg muffins

These egg muffins are perfect for a quick, protein-rich breakfast or snack. You can refrigerate them for a few days, and briefly heat in the microwave before enjoying.

Makes 12 muffins
New quantity:

Total time: 50 minutes
Prep: 10 minutes
Cook: 35 minutes
Rest: 5 minutes

12 large eggs
1/2 cup Voskos Greek yogurt, plain low fat
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup shredded Parmesan
1/2 cup chopped green onions

1. Preheat oven to 375 degreed F. Line a rimmed baking sheet with foil. Place a 12-cup silicone muffin pan on the foil and spray the cups with nonstick spray. Important to use a silicone pan – eggs will badly stick to a metal tin, even if lined and sprayed.

2. Mix all ingredients. Fill cups.

3. Bake 35 minutes, until muffins are set, puffed and lightly browned. They are very puffy when you take them out of the oven, then deflate a little as they cool – but they are still very cute! :)

4. Allow to cool for 5 minutes until easier to handle, then remove to a wire rack. Enjoy warm.

*Adapted from Kalyn’s Kitchen.

Nutrition per muffin
Calories 117
Total Fat 8.2 g
Saturated Fat 3.6 g
Cholesterol 195.2 mg
Sodium 324.5 mg
Total Carbohydrate 0.7 g
Dietary Fiber 0.1 g
Sugars 0.3 g
Protein 9.1 g
Weight Watchers Points Plus: 3 points

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