100-Calorie Cheese, Vegetable and Egg Muffins
User Reviews
4.5
153 reviews
Excellent
100-Calorie Cheese, Vegetable and Egg Muffins
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100-calorie, portable, baked egg muffins that you can enjoy without worry! These healthy egg muffins are stuffed with protein, veggies, and cheese. The best kind of breakfast! Or snack. Or dinner.
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Ingredients
- 1 ½ cups shredded carrots from about 4 medium peeled and trimmed carrots*
- ½ cup small diced orange bell peppers
- ½ cup frozen peas I didn’t thaw
- ½ cup frozen corn I didn’t thaw
- 8 large eggs
- salt and pepper to taste
- 12 tablespoons shredded cheese divided (I used Mozzarella)
Instructions
- Preheat oven to 375F. Spray a Non-Stick 12-Cup Regular Muffin Pan extremely well with cooking spray. Spray the base of the cavities and sides, then run your finger over the sides so that every inch is liberally coated with spray or you will be chiseling off stuck food; set pan aside.
- In a large bowl add carrots, peppers, peas, corn (or mix and match with your favorite vegetables; read blog post for suggestions) and toss to combine.
- Loosely pile about 3 tablespoons of vegetable mixture to each muffin cavity, or enough so that each is filled to about 2/3 to 3/4 full; equally distribute filling mixture among cavities until gone; set pan aside.
- In a 2-cup glass measuring cup (the measuring cup makes for easy pouring), crack the eggs and lightly beat with a whisk.
- Add the salt and pepper, to taste, and whisk to combine.
- Pour about 2-3 tablespoons of egg into each cavity, equally distributing among the cavities. They will be about 3/4 full after being topped off with egg.
- Top each cup with a generous pinch of cheese, about 1 tablespoon each.
- Bake for about 18 to 20 minutes, or until muffins are set, cooked through, and are lightly golden. They will puff in the oven, but sink upon cooling.
- Allow muffins to cool in pan on top of a wire rack for about 10 minutes before removing. You will likely need to rim each cavity with a small knife to help dislodge muffins. I find it easiest to rim with a knife and then ‘pop’ the muffin out using a small spoon.
Notes
- *I recommend shredding the carrots yourself as opposed to buying bagged shredded carrots which I find to be too big, coarse, and tough due to the preservatives added.
- Muffins will keep airtight for up to 1 week in the fridge; reheat gently in the microwave or serve cold.
Nutrition Information
Show Details
Serving
1
Calories
100kcal
(5%)
Carbohydrates
6g
(2%)
Protein
7g
(14%)
Fat
6g
(9%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
3g
Cholesterol
131mg
(44%)
Sodium
133mg
(6%)
Fiber
1g
(4%)
Sugar
2g
(4%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 100 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 100kcal | 5% |
| Carbohydrates | 6g | 2% |
| Protein | 7g | 14% |
| Fat | 6g | 9% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 3g | 18% |
| Cholesterol | 131mg | 44% |
| Sodium | 133mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.5
153 reviews
Excellent
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