Loaded Egg Muffins

Who doesn’t love a convenient breakfast option that is low in fat, carbs and has a good amount of protein to sustain muscle growth and repair when we are working hard to make progress in the gym? 

Convenient meals are a lifesaver for me with my busy schedule, so whenever I can incorporate all the macronutrients into one pan, or cup in this case, I’m all for it! These Loaded Egg Muffins have the grab-and-go convenience without sacrificing flavor. Check out the recipe below! 👇

Preheat oven to 350F

Ingredients:

• 2 cups liquid egg whites 
• 3 slices (uncooked) uncured turkey bacon, chopped into small chunks
• 3 cups Baby spinach (chopped and wilted) or 1 cup of frozen spinach that has been thawed and drained (squeeze out as much liquid as you can do it won’t water down the egg!)
• 1/4 cup sliced green onion (about 2 med sized onions)
• 8 grape tomatoes, diced
• 5.3 ounces of cottage cheese, I used Good Culture brand-whole fat cultured
• 1 ounce of feta cheese 
• 1 cup diced roasted sweet potato (I used an oriental beauty potato from my meal prep, diced, sprayed lightly with olive oil and seasoned with a little salt pepper and garlic powder, then roasted at 375 for 20 minutes)
• 1 tsp dried basil
• 1 tsp of All Purpose seasoning (I make my own, get the recipe here). 

Putting it all together:

1. First, combine all the ingredients together in a bowl. 
2. Prep a muffin pan with some nonstick spray (I like to use Pam Baking Spray to make sure they don’t stick)
3. Using a 1/4 cup measuring cup, ladle equal portions into each muffin tin, ensuring you get a nice balance of all the chunky goodness and not all egg white!
4. Place in your preheated oven and bake for about 15-18 minutes, until the center of each muffin is not jiggly. Do not over-cook as they will be dry when you reheat them! 
5. You can remove the Muffins and enjoy right away, or allow them to cool and then store in Tupperware’s for your weekly breakfast meal prep.
6. This filled 12 regular sized muffin cups with some mix left over that I cooked in a skillet frittata style and shared with my son for brunch! 
7. This recipe makes a total of 7 servings, 110 calories, 14.3P 6.6C and 2.1F per 2 (yes TWO!) Muffins.
8. Enjoy! If you get a chance to try these soon, I’d love to hear how they turned out for you!