Veggie Egg Muffins
Nutritional Info
- Servings Per Recipe: 12
- 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
View full nutritional breakdown of Veggie Egg Muffins calories by ingredient
Number of Servings: 12
Ingredients
-
1.75 cups Egg Beaters-Origional
1/2 cup Fat Free Milk
1/3 cup Colby & Monterey Jack Cheese
1/2 cup Red Onion - diced
1/2 cup Zucchini - diced
1/4 cup Sweet Red Pepper - diced
1/4 cup Sweet Yellow Pepper - diced
1/2 cup Broccoli - diced
1/2 tsp. Tabasco Sauce
1/2 tsp. Garlic Powder
1/2 tbsp. Olive Oil
Salt
Pepper
Tips
Use less Tabasco sauce if you don't want it to be a little spicy. Any veggie can be put into this recipe. Great with ham, turkey bacon, or turkey sausage too just remember to adjust calories accordingly. ENJOY!
Directions
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.