Tex-Mex Egg Muffins
These Tex-Mex Egg Muffins make an easy weeknight dinner. Pack leftovers for lunch the next day.
Best Health magazine, March/April 2015
- 4 large eggs
- 4 large egg whites
- 1 cup green pepper chopped
- 2 cups mushrooms chopped
- 1 cup part-skim mozzarella cheese grated
- 1/3 cup low-fat milk
- 2 tsp fresh thyme
- 3/4 tsp paprika
- 1/4 tsp sea salt
- 1/4 tsp black pepper
- 2 cups jarred salsa
- Preheat oven to 375F. In a large bowl, whisk eggs and egg whites. Stir in remaining ingredients except for salsa.
- Divide mixture among 10 greased muffin cups. Bake for 20 minutes, or until eggs set. Let cool for five minutes before unmoulding. Serve muffins with salsa on the side.
Per muffin: 94 calories, 9 g protein, 4 g fat (2 g saturated fat), 6 g carbohydrates, 1 g fibre, 93 mg cholesterol, 508 mg sodium.