Veggie Egg Muffins
Nutritional Info
- Servings Per Recipe: 12
- 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
View full nutritional breakdown of Veggie Egg Muffins calories by ingredient
Introduction
Adapted from wellplated.com Adapted from wellplated.comNumber of Servings: 12
Ingredients
-
6 large Egg, fresh, whole, raw
8 tbsp Egg white, fresh
1 large sweet red pepper, chopped
1/2 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
Tips
Store leftover egg muffins in an airtight container or ziptop bag in the refrigerator for up to 3 days or individually wrap and freeze for up to 3 months.
Reheat gently in the microwave (once thawed or directly from frozen) until hot and warmed through to the centre, about 30 seconds (from thawed) or 1 or so minutes (from frozen), depending upon your microwave.
This recipe is incredibly flexible. Feel free to swap the listed veggies for the same amount of any other diced vegetable or cooked, diced meat. If the vegetables are very firm, such as carrots or sweet potatoes, I recommend cooking and cooling them first before adding them to the cups.
Directions
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.