Veggie Egg Muffins
User Reviews
5.0
207 reviews
Excellent
Veggie Egg Muffins
Report
Veggie Egg Muffins are a simple mixture of eggs and fresh veggies which are baked to perfection in a muffin tin to create easy and portable breakfast muffins!
Share:
Ingredients
- 3 cups mixed vegetables broccoli, mushrooms, peppers, spinach etc
- 1 teaspoon olive oil
- 12 large eggs
- ¼ cup milk
- ½ teaspoon salt or to taste
- ½ teaspoon black pepper or to taste
- ½ teaspoon dry mustard powder
- 2 green onions thinly sliced, or 3 tablespoons minced onion
- 1 cup shredded cheddar cheese
- ¼ cup shredded Parmesan cheese
Instructions
- Preheat oven to 350°F.
- Chop vegetables and cook in 1 teaspoon of oil until tender crisp or excess liquid is removed. Cool.
- Spray a muffin tin very well with cooking spray.
- Divide the vegetables, onion, and cheeses over 12 wells.
- In a large bowl combine eggs, milk, and seasonings. Mix well.
- Pour eggs evenly over each well. Bake 22-25 minutes or until set.
- Remove from cups and serve warm or let cool completely and refrigerate/freeze.
Nutrition Information
Show Details
Calories
144
(7%)
Carbohydrates
7g
(2%)
Protein
10g
(20%)
Fat
8g
(12%)
Saturated Fat
3g
(15%)
Cholesterol
175mg
(58%)
Sodium
274mg
(11%)
Potassium
177mg
(5%)
Fiber
1g
(4%)
Vitamin A
2670IU
(53%)
Vitamin C
5mg
(6%)
Calcium
135mg
(14%)
Iron
1.3mg
(7%)
Nutrition Facts
Serving: 12muffins
Amount Per Serving
Calories 144 kcal
% Daily Value*
| Calories | 144 | 7% |
| Carbohydrates | 7g | 2% |
| Protein | 10g | 20% |
| Fat | 8g | 12% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 175mg | 58% |
| Sodium | 274mg | 11% |
| Potassium | 177mg | 4% |
| Fiber | 1g | 4% |
| Vitamin A | 2670IU | 53% |
| Vitamin C | 5mg | 6% |
| Calcium | 135mg | 14% |
| Iron | 1.3mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
207 reviews
Excellent
Other Recipes
You'll Also Love
