Veggie egg breakfast muffins

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 40.1
  • Total Fat: 1.4 g
  • Cholesterol: 0.4 mg
  • Sodium: 74.7 mg
  • Total Carbs: 1.5 g
  • Dietary Fiber: 0.4 g
  • Protein: 5.2 g

View full nutritional breakdown of Veggie egg breakfast muffins calories by ingredient
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Number of Servings: 12


    Egg beaters, 1 cup
    3/4 cup chopped red bell pepper
    1 cup chopped zucchini
    cooking spray


Preheat oven to 350 degrees. Sautee zucchini and peppers in pan sprayed with cooking spray.

Spray muffin pan with cooking spray. Put a spoonful of sauteed veggies in each muffin cup. top with egg beaters, about 2/3 full.

Bake for 20 minutes or until set.

these freeze well and reheat in the microwave for a quick protein rich breakfast. I usually eat 2 and am quite full.

Number of Servings: 12

Recipe submitted by SparkPeople user WMKING.

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