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Egg veggie muffins
Breakfast & Brunch
Servings
4
4
- Olive oil spray, 2 x two-second spray(s)
- Eggs, 5 large
- 1% milk, 3 tbsp(s)
- Cheddar cheese, reduced-fat, shredded, 4 tbsp(s)
- Black pepper, 3 dash(es)
- Green onion, ⅓ cup(s), chopped
- Red bell pepper, chopped, ¾ cup(s)
- Broccoli florets, 1 cup(s), chopped into small pieces
Method
Preheat the oven to 350°F. Spray 8 holes of a 12-cup muffin pan with oil or use muffin tin liners.
In a medium bowl, whisk the eggs, milk, cheese and black pepper.
Divide the vegetables evenly between the 8 muffin cups. Pour in the egg mixture to evenly cover the vegetables. Bake for 18 to 20 minutes.
Makes 8 egg muffins. One serving is 2 muffins.
Nutrition facts per serving
Makes 4 servings
Food Groups
|
V
|
0.6 |
|
F
|
0 |
|
C
|
0 |
|
PD
|
1 |
|
Ft
|
0.2 |
|
S
|
0 |
Nutrition Facts
| Calories | 140 |
| Total Fat | 8.5 g |
| - Saturated Fat | 3.1 g |
| Cholesterol | 238.4 mg |
| Sodium | 145 mg |
| Total Carbohydrate | 4.5 g |
| - Dietary Fiber | 0.8 g |
| - Total Sugars | 2.2 g |
| -- Added Sugars | 0 g |
| Protein | 11.1 g |
Free weight loss calculator
Discover how long it will take to reach your weight loss goals with our free weight loss calculator.