1 Point Egg Muffins

Ingredients:

• 6 large eggs
• 1 cup diced vegetables (e.g., bell peppers, spinach, tomatoes, onions)
• 1/2 cup diced lean protein (e.g., turkey sausage, lean ham, cooked turkey bacon)
• Salt and pepper to taste
• Cooking spray

Instructions:

1. Preheat Oven:
   • Preheat your oven to 350°F (175°C).
2. Prepare Muffin Tin:
   • Spray a muffin tin with cooking spray to prevent sticking.
3. Whisk Eggs:
   • In a bowl, whisk the eggs until well beaten. Season with salt and pepper to taste.
4. Add Vegetables and Protein:
   • Stir in the diced vegetables and lean protein of your choice into the beaten eggs.
5. Fill Muffin Cups:
   • Pour the egg mixture evenly into the prepared muffin cups, filling each about 2/3 full.
6. Bake:
   • Bake in the preheated oven for approximately 15-20 minutes or until the eggs are set. You can check for doneness by inserting a toothpick into the center; it should come out clean.
7. Cool and Serve:
   • Allow the egg muffins to cool in the muffin tin for a few minutes, then transfer them to a wire rack to cool completely.
8. Store or Enjoy:
   • Store any leftovers in the refrigerator. These egg muffins can be reheated for a quick and easy breakfast or snack.