100-Calorie Cheese, Vegetable and Egg Muffins
User Reviews
4.5
100-Calorie Cheese, Vegetable and Egg Muffins
Description
The recipe starts by preparing a vegetable mixture using shredded carrot, diced orange bell pepper, frozen peas, and corn, tossed together. The eggs are lightly beaten with salt and pepper for seasoning, then poured over vegetable-filled muffin cups, which are sprayed thoroughly to prevent sticking. Shredded mozzarella cheese is added to each muffin as well. Baking at 375°F until set results in savory, individual muffins with a soft texture that holds the mixed vegetable flavors.
These muffins serve well as a portion-controlled snack or breakfast, providing a combination of protein, vegetables, and cheese. They can be served warm or cold from the fridge. The recipe suggests variations with other vegetables if desired.
The muffins keep well when stored airtight in the refrigerator for up to a week and can be gently reheated or eaten cold according to preference.
Ingredients
- 1 ½ cups carrot from about 4 medium peeled and trimmed carrots, shredded
- ½ cup orange bell pepper small diced
- ½ cup peas I didn’t thaw, frozen
- ½ cup corn I didn’t thaw, frozen
- 8 egg large
- salt to taste
- black pepper to taste
- 12 tablespoons cheese divided (I used Mozzarella, shredded
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
- Using freshly shredded carrots instead of pre-shredded can improve texture and flavor.
- Store muffins airtight in the fridge for up to one week; reheat gently or eat cold.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.5
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