Veggie Egg Muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
6 large Egg, fresh, whole, raw 8 tbsp Egg white, fresh 1 large sweet red pepper, chopped1/2 cup chopped Onions, raw 1 cup shredded Cheddar or Colby Cheese, Low Fat 1/2 tsp Basil 1/2 tsp Oregano, ground 1/2 tsp Thyme, ground 1/2 tsp Salt Black Pepper to taste
1. Preheat oven to 350F.
2. Whisk together the eggs, egg whites, and spices.
3. Chop up your veggies and add them to the egg spice mix and mix. If you like, you can add your cheese now as well. Or if you prefer, you could just sprinkle it atop each egg muffin before putting in the oven.
4. GENEROUSLY coat a muffin tin with nonstick spray, and divide your egg mixture between the cups (they should be about two-thirds full) and then sprinkle your cheese on top if you didn't previously mix it in.
5. Bake for 24 to 28 minutes at 350 degrees until set. Let cool, then use a butter knife to loosen the outside of the muffins. Serve hot or store for later. ENJOY!
Serving Size: Makes 12 egg muffins.
Number of Servings: 12
Recipe submitted by SparkPeople user BKWERM.
2. Whisk together the eggs, egg whites, and spices.
3. Chop up your veggies and add them to the egg spice mix and mix. If you like, you can add your cheese now as well. Or if you prefer, you could just sprinkle it atop each egg muffin before putting in the oven.
4. GENEROUSLY coat a muffin tin with nonstick spray, and divide your egg mixture between the cups (they should be about two-thirds full) and then sprinkle your cheese on top if you didn't previously mix it in.
5. Bake for 24 to 28 minutes at 350 degrees until set. Let cool, then use a butter knife to loosen the outside of the muffins. Serve hot or store for later. ENJOY!
Serving Size: Makes 12 egg muffins.
Number of Servings: 12
Recipe submitted by SparkPeople user BKWERM.
Nutritional Info Amount Per Serving
- Calories: 64.6
- Total Fat: 3.1 g
- Cholesterol: 95.0 mg
- Sodium: 208.9 mg
- Total Carbs: 2.0 g
- Dietary Fiber: 0.4 g
- Protein: 6.9 g