Veggie and Egg “Muffins” (Low-Carb/Low-Fat)
- Number of Servings: 6
Ingredients
1/2 tbsp vegetable oil2 cups of sliced mushrooms, diced3 cups frozen chopped broccoli, diced and thawed1 cup cheddar cheese, shredded (not the pre-shredded, buy block cheese and shred yourself, less carbs)dozen eggs, half remove yolks1/2 tsp baking powderSalt & Pepper, to taste
Preheat oven to 375. Cook mushroom with oil for three minutes, don't cook too long as they still have to bake. Remove from heat and mix in broccoli. Whisk together the eggs, baking powder, salt, and pepper. Put a liner in each muffin cup (using non-stick spray only adds calories/fat) and then fill each cup evenly with the veggie mixture (about 2/3 full). Evenly sprinkle 3/4 cup of cheese on tops. Then ladle the egg mixture over the veggies/cheese (don't overfill). Sprinkle tops with remaining cheese and bake for 15-20 minutes. Makes appx 12 "muffins".
Serving Size: 2 muffins
Serving Size: 2 muffins
Nutritional Info Amount Per Serving
- Calories: 151.9
- Total Fat: 7.5 g
- Cholesterol: 190.0 mg
- Sodium: 292.8 mg
- Total Carbs: 3.8 g
- Dietary Fiber: 1.3 g
- Protein: 15.7 g
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