Egg Muffins with Salsa

Egg Muffins with Salsa recipe
Egg Muffins with Salsa recipe
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Breakfast 50 Meals Under 500 Calories

Egg Muffins with Salsa

These reheat well, so they are useful for breakfast meal prep.

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Prep Time10
Cook Time20
Total Time30
Servings2

Ingredients

  • 4 large eggs
  • 1/4 cup skim milk
  • 1/4 cup diced onions
  • 1/4 cup diced tomatoes
  • 1/4 cup diced poblano peppers
  • 1/4 cup shredded reduced-fat cheddar cheese
  • 1/4 cup salsa
  • Salt and pepper to taste
  • Cooking spray

Instructions

  1. Heat the oven to 350°F and coat 6 muffin cups with cooking spray.
  2. In a mixing bowl, whisk together the eggs and skim milk.
  3. Stir in the onions, tomatoes, poblano peppers, salt, and pepper.
  4. Divide the mixture evenly among the muffin cups and top with the cheddar.
  5. Bake for 18 to 20 minutes, until the egg muffins are puffed and set in the center.
  6. Let cool for 3 to 5 minutes before removing.
  7. Serve with salsa on the side or spooned over the top.
Gourmet Geek Tip

Grease the muffin cups well or use silicone liners for easy removal. | Let the egg muffins cool for a few minutes before removing them from the pan. | Serve with fresh fruit, sliced avocado, or whole-grain toast.

Equipment You'll Need

Mixing bowl
Whisk
Muffin tin
Cooking spray
Measuring cups and spoons
Tags:salsa