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
- 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.