Description
Easy to make scrambled egg muffin recipe and freezer-friendly.
Ingredients
- 3/4 c. egg whites
- 4 eggs
- 1/3 cup milk
- 1 tsp Mexican Seasoning
- 1/2 cup shredded Mexican Cheese
- 1 cup spinach frozen chopped and thawed
- 2 Tbsp chunky salsa mild
Instructions
- Preheat oven to 350 degrees.
- Spray with a nonstick spray in the extra large (jumbo) muffin tin that makes 6 muffins.
- Add eggs, egg whites, and milk to the bowl and mix well.
- Add Mexican seasoning, Mexican cheese, spinach, and salsa to the mixture and mix well.
- Add 3/4 mixture to each of the extra large (jumbo) muffin openings (6). Bake for 25 to 30 minutes. They will puff up. Fork them to make sure they are done.
- Let site. They will flatten.
- Remove from the tin and add one in a quart freezer bag. There should only be one muffin in each quart freezer bag. Then, Freeze.
- To Reheat: Pull out of the freezer, take out of the bag and place on a microwavable plate. Cover with a paper towel lightly and reheat in the microwave for 30-50 seconds or until the center is warm.
- Serve with hot sauce. Enjoy!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: oven baked
- Cuisine: Mexican
Nutrition
- Serving Size: 1 extra large muffin
- Calories: 99.3 kcal
- Sugar: 1.11 g
- Sodium: 169.17 mg
- Fat: 6.94 g
- Saturated Fat: 3.29 g
- Trans Fat: 0.14 g
- Carbohydrates: 1.78 g
- Fiber: 0.25 g
- Protein: 7.29 g
- Cholesterol: 119.22 mg