Veggie egg breakfast muffins
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
Number of Servings: 12
Ingredients
-
Egg beaters, 1 cup
3/4 cup chopped red bell pepper
1 cup chopped zucchini
cooking spray
Directions
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.
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.