Vegetable breakfast muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
9 serving Organic Valley® Organic Extra-Large Brown Omega-3 Eggs 1 egg (58g) 0.5 cup Aldi's Happy Farms Shredded Mild Cheddar Cheese (1/4 C) 0.5 cup Horizon Organic 1% Milk 1.25 cup Bell peppers (Green, Red, Yellow, Orange) 1 bunch Broccoli, fresh 0.5 cup Asparagus, fresh0.25 tbsp Extra Virgin Olive Oil
Sautee veggies in olive oil. In separate bowl, scramble up eggs, milk, and shredded cheese. Add sauteed veggies. Pour into muffin pan. JBake at 350 for 20-25 minutes.
Serving Size: Makes 12 muffins (2 muffins = 1 serving)
Number of Servings: 6
Recipe submitted by SparkPeople user GIMITCH.
Number of Servings: 6
Recipe submitted by SparkPeople user GIMITCH.
Nutritional Info Amount Per Serving
- Calories: 193.9
- Total Fat: 11.3 g
- Cholesterol: 378.3 mg
- Sodium: 218.4 mg
- Total Carbs: 9.1 g
- Dietary Fiber: 3.6 g
- Protein: 17.0 g
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