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Egg veggie muffins

2
Breakfast & Brunch
4 peopleServes
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 serve
Makes 4 serves

Food Groups

V
Vegetables
0.6
F
Fruits
0
C
Carbohydrates
0
PD
Protein/Dairy
1
Ft
Fats
0.2
S
Sweets
0

Nutrition Facts

Calories140
Total Fat8.5 g
- Saturated Fat3.1 g
Cholesterol238.4 mg
Sodium145 mg
Total Carbohydrate4.5 g
- Dietary Fiber0.8 g
- Total Sugars2.2 g
-- Added Sugars0 g
Protein11.1 g
Join the Mayo Clinic Diet today!

Join the Mayo Clinic Diet today!

Our flexible meal plans fit into any lifestyle, and our easy to prepare recipes show you how good food can be great — and great for you, too.

Join Now