Easy Baked Egg Muffins
These baked egg muffins are a perfect breakfast or snack on the go that are packed with protein to fuel your day. They are easy to make in a batch on Sunday and take with you throughout the week.
- 12 omega-3, organic, free range eggs
- 1 red bell pepper, finely chopped
- 1/4 cup of organic shredded cheese
- Sprinkle of salt and pepper
Preheat oven to 350 degrees F.
Line muffin tins with paper liners or grease lightly.
Mix up the eggs, add bell pepper, cheese and seasonings. Fill 6 muffin tins.
Bake for 20-22 minutes, or until the egg is fully set.
Nutritional Analysis: One muffin equals: 89 calories, 6g fat, 120mg sodium, 1g carbohydrate, .16g fiber, and 7.5g protein.