Breakfast
50 Meals Under 500 Calories
Egg Muffins with Salsa
These reheat well, so they are useful for breakfast meal prep.
Print RecipeSave
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
- Heat the oven to 350°F and coat 6 muffin cups with cooking spray.
- In a mixing bowl, whisk together the eggs and skim milk.
- Stir in the onions, tomatoes, poblano peppers, salt, and pepper.
- Divide the mixture evenly among the muffin cups and top with the cheddar.
- Bake for 18 to 20 minutes, until the egg muffins are puffed and set in the center.
- Let cool for 3 to 5 minutes before removing.
- 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