Egg Muffins - Easy Protein Snack For After A Run

by Laura


  • 2 eggs

  • 1-2 cups grated cheddar cheese

  • 3 green onions, diced small

  • chopped veggies such as blanched broccoli, red pepper, zucchini, mushrooms, etc.

  • diced Canadian bacon, lean ham, or crumbled cooked turkey sausage


Preheat oven to 375 F. Use 12-muffin-size pan. Spray with nonstick spray.

Mix all ingredients together in a large bowl, and then fill the muffin cups ¾ way full. Bake 25-35 minutes until muffins have risen and are slightly browned and set.

Muffins will keep at least a week in the refrigerator without freezing. Egg muffins can be frozen and reheated.

Comments for Egg Muffins - Easy Protein Snack For After A Run

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Oct 21, 2015
Kenley NEW
by: Kenley

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Nov 04, 2011
Probably should read *12* not 2 eggs.
by: Anonymous

I was a little concerned about the cheese to egg ratio so I found the same recipe on another website and it calls for *12* eggs. Pretty sure it's just a typo, but makes a HUGE difference!

Jun 19, 2010
This sounds good!
by: Anonymous

I love eggs after a run. I either order an omelet or make scrambled eggs. This will be a nice, tasty change.

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