Easy Peasy Breakfast Egg Muffins


Amt Measure Ingredient Cal Carb Pro Fat GI
1/2poundred potatoesred potatoes201.917821389
1onionsweet onionssweet onions105.910011210
2cupfrozen chopped broccolifrozen chopped broccoli81.16035830
1tablespoonground mustardground mustard3277210
1/4poundsliced ham 96% fat freesliced ham 96% fat free121.3275390
1dashblack pepperblack pepper0.30000
Totals: 1124 Calories Balance: 32-31-37 1114.5 359 350 415 55

This recipe makes 12 muffins

You should have the entire recipe.

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This recipe isMake Whole

Active Time: 15 minutes

Total Time: 40 minutes

Preheat oven to 350 degrees.

Shred potatoes. Place in a cloth towel and wring out excess water.

Chop onion finely and set aside.

Spray a muffin tin with cooking spray and line bottom of each muffin with about 2 Tablespoons of shredded potato.

Layer onions, broccoli, and chopped ham over the tops of the potatoes.

In a large mixing bowl, whisk eggs with garlic powder, mustard, and salt and pepper. Pour over vegetable mixture.

Bake in oven, uncovered, for 20-25 minutes or until muffins are set and tops are lightly brown. Remove from oven and cool.

To freeze, cool muffins completely, place in freezer bag and freeze for up to 1 month. To eat later: remove amount desired from freezer, defrost overnight in the refrigerator and reheat in microwave for 30 seconds.