Meal prep these egg muffins on the weekend for breakfast and snack options throughout the week.

• Prep Time – 10 minutes
• Cook Time – 18 minutes
• Total Time – 28 minutes
• Servings – 10 egg muffins

Ingredients

• 5 eggs
• 5 oz egg whites
• 1/2 cup onion diced
• 1 cup mushrooms diced
• 1/2 cup bell peppers diced
• 1 handful spinach
• 1 cup broccoli diced
• 6 oz ham

Instructions

1. Preheat oven to 350 degrees
2. Dice up all vegetables
3. In a large mixing bowl, whisk eggs then add in all the diced vegetables
4. Pour mixture in a greased muffin pan (should fill about 10 muffins)
5. Bake for 18-20 minutes or until the toothpick inserted in the middle comes out clean

Nutrition Facts

• 10 servings per container
• Serving size – 1 egg muffin
• Calories – 100
• Total fat 5g
• Total carbohydrate 3g
• Total sugars 1g, including 0g added sugar
• Total protein 10g

Find this recipe and more at www.impactmuscatine.fit/recipes