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Skinny Egg Muffins – Pioneer COOKERY

Skinny Egg Muffins

by on with No Comments

INGREDIENTS

  • 2 largeEggs
  • 8 largeEgg whites (or 1 cup egg whites)
  • 1 mediumBell pepper (color of choice), diced
  • 1/4 smallSweet onion, diced
  • 1/2 cupCheese of choice, shredded (I used Cabot 2% Cheddar)
  • 1/2 tspSalt (or to taste)
  • 1/4 tspPepper (or to taste)
  • 1 largeRoma tomato, (or 2 medium), sliced thin into 9 pieces

DIRECTIONS

  1. Preheat oven to 400 degrees. Spray 9 muffin tins with cooking spray.
  2. Spray a medium saute pan with cooking spray, and saute onions and peppers until just tender, about 2-4 minutes. Set aside and let cool.
  3. In a medium bowl, mix together eggs, cheese, salt and pepper and bell peppers/onions.
  4. Divide egg mixture evenly between 9 muffin tins, and top each egg muffin with a tomato slice.

NUTRITION

SmartPoints 1

Servings (1 Muffin per Serving) 9
Calories per Serving 55
Fat 2 g
Saturated Fat 0 g
Carbohydrate 3 g
Fiber 1 g
Sugar 2 g
Protein 7 g

Follow Hannah Acton:

I'm a self-taught cook, passionate about bringing timeless recipes to life with a modern twist. Raised in the heart of the countryside, I grew up surrounded by family, farms, and the comforting aromas of home-cooked meals. Drawing inspiration from the pioneers of culinary history— Kitchen is my creative sanctuary, where she blends traditional techniques with fresh, innovative flavors. With a focus on hearty, wholesome dishes and easy-to-follow recipes, My mission is to make home cooking feel like an adventure. Whether you’re roasting your first chicken or experimenting with a new dessert, I'm here to show you that cooking from scratch is always worth the effort. Join Me on a journey to rediscover the joy of cooking and savor the simple pleasures of a home-cooked meal, one recipe at a time.

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