Veggie and Egg “Muffins” (Low-Carb/Low-Fat)

Veggie and Egg “Muffins” (Low-Carb/Low-Fat)
Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 6
  • 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

View full nutritional breakdown of Veggie and Egg “Muffins” (Low-Carb/Low-Fat) calories by ingredient
Submitted by:


Broccoli & Mushroom (you can add any of your favorite veggies) Broccoli & Mushroom (you can add any of your favorite veggies)
Number of Servings: 6


    1/2 tbsp vegetable oil
    2 cups of sliced mushrooms, diced
    3 cups frozen chopped broccoli, diced and thawed
    1 cup cheddar cheese, shredded (not the pre-shredded, buy block cheese and shred yourself, less carbs)

    dozen eggs, half remove yolks
    1/2 tsp baking powder
    Salt & Pepper, to taste


NOTE: Freeze completely on a cookie sheet and then store in a freezer bag (less ice crystals that way) Each morning, we just pop them in the microwave for slightly less that 2 minutes (try 1min 45secs).


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

Rate This Recipe