Southwest Egg Muffin Cups
These tasty Egg Muffin Cups have a bit of a southwest flair, are packed with protein and veggies, and make a lovely breakfast or snack.
- 8 oz deli pepper turkey cubed
- 1/2 green bell pepper diced
- 1/2 red bell pepper diced
- 1/2 cup diced onion
- 3 large eggs
- 5 large egg whites
- salt & pepper to taste
Preheat oven to 350 degrees. Spray 12 muffin tins with nonstick cooking spray and set aside.
In a medium nonstick skillet, spray with a little nonstick cooking spray and sauté peppers and onions until browned and tender, 5 minutes. Remove from heat.
In large bowl, whisk eggs and egg whites together with salt and pepper. Stir in turkey and cooked veggies. Using 1/4 cup measure, pour into prepared muffin tins.
Bake 12-15 minutes or until egg is cooked completely. Cool 5 minutes then remove all egg cups from warm pan.
Store in airtight container in refrigerator for up to 3 days. To reheat, microwave for 30 seconds.
Calories: 46kcal | Carbohydrates: 2g | Protein: 6g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 53mg | Sodium: 266mg | Potassium: 107mg | Fiber: 1g | Sugar: 1g | Vitamin A: 241IU | Vitamin C: 11mg | Calcium: 12mg | Iron: 1mg