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100-Calorie Cheese, Vegetable and Egg Muffins
4.5 from 153 votes

100-Calorie Cheese, Vegetable and Egg Muffins

These Cheese, Vegetable, and Egg Muffins are bite-sized, savory muffins packed with shredded carrots, diced bell pepper, peas, and corn mixed into beaten eggs and shredded cheese. Baked in a muffin pan, they have a tender, moist texture and a mix of sweet vegetable flavors. Seasoned simply with salt and pepper, they make a low-calorie, protein-rich snack or breakfast option. The muffins can be enjoyed warm or cold and stored refrigerated for several days.

Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
Servings: 12
Calories: 100 kcal
Course: Breakfast, Bread
Cuisine: American

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

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. In a 2-cup glass measuring cup (the measuring cup makes for easy pouring), crack the eggs and lightly beat with a whisk.
  5. Add the salt and pepper, to taste, and whisk to combine.
  6. 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.
  7. Top each cup with a generous pinch of cheese, about 1 tablespoon each.
  8. 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.
  9. 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

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%)

Nutrition Facts

Serving: 12 Serving

Amount Per Serving

Calories 100

% 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.