I have another egg muffin recipe for you guys and gals! I know what you’re thinking “Didn’t she just post an egg muffin recipe?” Well, yes, yes I did, but it’s my blog and I’ll do what I wanna. And besides, this one is different!! I’ve amped it up by adding some turkey bacon for even more protein and Daiya (you could use mozzarella instead) because who doesn’t love cheese – even if it is non-dairy. They are soooo tasty and only 86 calories for TWO muffins and have 12g of protein. Pair this with a complex carb such as a serving of yams and you have an awesome pre-workout snack.
Egg, turkey and veggie muffins
Makes 12 muffins
2 1/4 cup egg white (or 12 whole egg whites)
2 cups spinach
3 slices of turkey bacon, cooked and diced
Half red or green peppers, diced
1 green onion, diced
2 cloves garlic
1/4 cup Daiya shreds or mozzarella
Pepper to taste (you don’t need to add salt as you are getting enough sodium from the turkey bacon)
Preheat your oven to 350F. In a frying pan, cook your turkey bacon until crisp, set aside. Once cooled, dice the bacon. Meanwhile, in a blender add egg whites, spinach, garlic, and black pepper. Blend. Line a muffin tin with muffin liners. If you’re anything like me, you’ve destroyed your muffin tin and now everything sticks to it without muffin liners. Buy these. They are your new friend. Anything you put in them literally pops right out after cooking. They are a dream.
There you have it! Top these with some salsa or low-sugar ketchup and you have an awesome, filling, protein packed snack.
Nutritional Info for one muffin:
43 Calories, 1g Carbs, 1g Fat, 6g Protein, 0g Sugar, 135mg Sodium
Side Note: I’m super excited that my parents are coming to visit TODAY! Again, sorry if I lack on the posts; I do have a few that I’ve made up but I promise I’ll get back to regular posting in a week or so 🙂 🙂