Tuesday, December 10, 2013

Protein Packed Egg Muffins

During pregnancy, it's important to make sure I'm getting enough protein for the growing baby. In Bradley class, they say pregnant woman should eat two eggs per day because they are chocked full of nutrients and protein. (This can be difficult to manage when the thought of scrambled eggs turns your stomach.) Anyway, I've been making these muffins for awhile and they are sooo delicious and healthy and easy and they keep me full! Plus, my toddler LOVES them and it's easy to hide lots of diced veggies in them to make them even healthier. You really can't go wrong with this recipe. They make a great quick breakfast and/or snack on the go. 

Protein Packed Egg Muffins
makes 12 muffins

6 eggs
1 c shredded cheddar cheese
1/2 c Italian breadcrumbs
1/4 c bacon bits
1/4 c finely diced carrots

Preheat oven to 350
Beat eggs well with fork
Add all other ingredients and mix
Pour into greased muffin tin
Bake for 22-25 minutes or until golden brown and cooked through

*You can also use a mini muffin tin. 
You will need to reduce cooking time to 18 minutes.

Get creative with different add ins:
Bell Peppers

I hope you enjoy these as much as this momma does!

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  1. I bet spinach would be good with this too! Great idea! Thanks for sharing!!

    1. I've made these with spinach and feta cheese --- so delish! Then again, (in my opinion) feta makes everything savory taste better ; ) Just don't forget to squeeze as much water out of the spinach as you can, or they will be sopping wet egg muffins, oh and don't forget a pinch of nutmeg.

  2. These look great! I need to see if my kids will eat them. The girl refuses to eat eggs, but she may eat them if they look like a muffin! Thanks for sharing.

    1. I bet she will like them! The texture and taste is different than regular eggs. They are much better in my opinion. Good luck!


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