Veggie Egg Muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
1.75 cups Egg Beaters-Origional 1/2 cup Fat Free Milk1/3 cup Colby & Monterey Jack Cheese1/2 cup Red Onion - diced1/2 cup Zucchini - diced1/4 cup Sweet Red Pepper - diced1/4 cup Sweet Yellow Pepper - diced1/2 cup Broccoli - diced1/2 tsp. Tabasco Sauce 1/2 tsp. Garlic Powder1/2 tbsp. Olive OilSaltPepper
Cut all veggies put in pan with olive oil cook till soft or desired texture. Put to the side to cool off.
Mix together in a bowl egg beater, milk, cheese, Tabasco, garlic powder, salt, pepper, and cooled vegetables.
Lightly spay muffin pan with cooking spray for easy removal. Silicone trays work great! Scoop 1/4 cup of mixture into each muffin cup.
Bake at 350*F for 15-20 minutes. The top of the egg should look dry. Don't over cook remember they will cook a little while cooling down.
Serving Size: 12 egg muffins
Number of Servings: 12
Recipe submitted by SparkPeople user MONTY76.
Mix together in a bowl egg beater, milk, cheese, Tabasco, garlic powder, salt, pepper, and cooled vegetables.
Lightly spay muffin pan with cooking spray for easy removal. Silicone trays work great! Scoop 1/4 cup of mixture into each muffin cup.
Bake at 350*F for 15-20 minutes. The top of the egg should look dry. Don't over cook remember they will cook a little while cooling down.
Serving Size: 12 egg muffins
Number of Servings: 12
Recipe submitted by SparkPeople user MONTY76.
Nutritional Info Amount Per Serving
- Calories: 41.3
- Total Fat: 1.3 g
- Cholesterol: 2.2 mg
- Sodium: 102.0 mg
- Total Carbs: 1.6 g
- Dietary Fiber: 0.4 g
- Protein: 5.0 g
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