Breakfast Egg Muffins
Prep Time:10 mins
Cook Time:16 mins
Serves:6
- 244 Calories
- 17g Protein
- 17g Total Fat
- 8g Carbs
What’s a busy morning without a protein-packed breakfast to match it? These Breakfast Egg Muffins have you covered for even your busiest days. Packed with 17g of protein per serving, they come together in minutes with eggs, Kodiak Buttermilk Power Cakes, and fresh veggies like bell peppers and green onions. Just blend, pour, and bake — no complicated steps, no hassle, and certainly no breakfast bonks. And, yes, you can make a batch, store ‘em in the fridge, and count on a quick, protein-packed breakfast to hit the ground runnin’ all week long.
Recipe provided by Kitchen McCabe
Ingredients
- 1 tablespoon olive oil
- 12 large eggs
- 1 garlic clove
- 1/4 teaspoon salt
- 1/4 cup Kodiak Buttermilk Power Cakes Flapjack & Waffle Mix
- 1-1/2 cups bell peppers, seeded and chopped
- 1/2 cup green onions, sliced
- 3/4 cup crumbled feta cheese
Directions
- Preheat the oven to 350° Fahrenheit. Grease a 12-cup muffin pan with the olive oil.
- Place the eggs, garlic, salt, and Kodiak mix in a high-speed blender and process until smooth. Set aside.
- Divide the peppers, green onions, and feta cheese evenly between the greased muffin tins.
- Pour the egg mixture into the muffin tins, evenly dividing between them.
- Bake for 20-22 minutes or until golden brown puffed on top.
- Let cool slightly and remove from the pan using a rubber spatula or butter knife.
- Store in an airtight container in the refrigerator.
