Stuffed Southwest Egg Muffin

Hello and welcome to ANEW blog!

Never has there ever been a time when I didn’t wish I knew how to make these little delights earlier in life.

Packed full of flavor, you will favor these stuffed southwest egg muffins. 5 minutes max on prep and 10 minutes to cook, easy to clean up and even easier going down!

Below I am going to show you step by step and to see the recipe in action, just click the photo above!

If more than 2-3 people, double ingredients! You can store these in the fridge for up to 3 days, and have 2 in the morning each day on the go!!

INGREDIENTS

Serves 2-3, depending on if you want to eat 2 or 3 per person.

Turkey Bacon 6 slices (1 slice for each muffin)

1/3 cup almond milk or milk of choice

4 egg whites or eggs

6 tbsp salsa

4 tbsp fresh chopped cilantro

4 tbsp diced onions

1 slice cheese of choice or vegan cheese

Muffin pan

Spray oil

DIRECTIONS

Preheat oven to 375° F

Spray oil into each cup being used in the Muffin pan

Wrap 1 piece of turkey Bacon into each muffin cup

Add milk into eggs and whip until frothy

Pour egg mixture into each muffin cup in Center of turkey Bacon as in photos above

Add a tbsp of Salsa to each muffin cup

Add a Pinch of chopped cilantro and diced onion to each muffin cup

Add a Pinch of torn cheese to each muffin cup

Cook on 375°F for 10-15 min approx (ovens may vary)

Let cool or eat hot! Easy to remove, see photos above, I used a pie spatula to get it out. Loosen any stuck sides and it will pop right up out of muffin pan.

Add your favorite hot sauce and enjoy!

~ANEW blog