Vegetable breakfast muffins
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 breakfastNumber 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.
Number of Servings: 6
Recipe submitted by SparkPeople user GIMITCH.