Introduction
About this Recipe
Looking for a quick, easy, and protein-packed breakfast option?
Look no further than these high protein bariatric surgery egg muffins! With a whopping 17 grams of protein per serving, these muffins are the perfect way to start your day and keep you feeling full and satisfied for hours.
Not only are they delicious and filling, but they’re also easy to customize with your favorite veggies and seasonings. Plus, with their compact size, they’re perfect for on-the-go mornings or meal prep for the week ahead. Give them a try and see how they can transform your morning routine!
Yields:
6 muffins
Ready In:
15 minutes
Nutritional facts per 2 muffins:
223 calories
17 g protein
17 g fat
2 g carbs
1 g fiber
Ingredients
- 5 eggs, whisked
- 2 tbsp bell pepper, diced
- 3 oz (90 g) bacon bits
- 1 tbsp shredded cheese
- 1 tbsp everything but the bagel seasoning
For garnish:
Chopped chives
Here’s 3 tips if you’re still in the soft foods stage:
- Substitute the bell pepper for diced cooked carrots.
- Add blended cottage cheese to your egg-mixture to increase the protein of this recipe
- Omit the bacon as this may sit too heavy on your stomach (for now)
And as always, adjust the portions to your own needs!
Step by Step Instructions
Step 1
Preheat oven to 375F (180C).
Step 2
In a mixing bowl, addd the whisked eggs, diced bell pepper, bacon bits and seasoning. Mix until well combined.
Step 3
Spray a 6-tin muffin tray with non-stick cooking spray.
STEP 4
Pour the egg mixture evenly in the muffin molds. Fill until about 3/4 full.
Step 5
Place in oven and bake, about 12 minutes or until eggs are done.
Step 6
Allow to cool off for 10 minutes before carefully removing the muffins from the tin with a spatula.
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