Vegetable breakfast muffins

Vegetable breakfast muffins
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Nutritional Info
  • Servings Per Recipe: 6
  • 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

View full nutritional breakdown of Vegetable breakfast muffins calories by ingredient


Introduction

Easy grab and go muffins for breakfast Easy grab and go muffins for breakfast
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, fresh
    0.25 tbsp Extra Virgin Olive Oil

Directions

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.