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Egg Muffins

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Contributed by: BMC's Teaching Kitchen

Egg muffins

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Egg muffins are a good make-ahead breakfast or snack. They are easy to take on-the-go, and rich in protein and colorful vegetables.

This is a framework recipe. You any vegetable you'd like, or use more than 1 vegetable for a total of 3/4 cup. Vegetables can be fresh or frozen. Use any seasoning (dried or fresh) you'd like, and any cheese. 

 

Serves:
4 servings
Total Time:
20 minutes
Prep Time:
5 minutes
Cook Time:
15 minutes

Ingredients


Eggs - 6, large Vegetables - ¾ cup, chopped (bell pepper, zucchini, onion, tomato, cooked sweet potato or winter squash, etc) Seasoning - 1 teaspoon dried spices/herbs of choice, or 1 Tablespoon fresh herbs, chopped Salt - ¼ teaspoon, or Mrs. Dash Cayenne - ¼ teaspoon cayenne pepper (optional) Pepper - ground black pepper, to taste Cheese - ¼ cup shredded cheese, any kind (optional)

Instructions

Step 1
Preheat oven to 350°F . Spray muffin cups with cooking spray.
Step 2
Beat eggs in a large bowl. Add chopped vegetables, seasonings, salt, pepper, cayenne (optional) and cheese (optional). Mix well.
Step 3
Pour egg mixture into muffin cups. Cook for 15-20 minutes or until cooked.

Notes

If you do not like peppers and onions, you can use 1 cup of your favorite veigbles (spinach, toamotes, brocoli, and mushrooms ). 

Nutrition Information

Serving Size:
2 egg muffins serving
Calories:
222 Calories
Fat:
12
Saturated Fat:
5
Carbohydrates:
Net Carb: 6
Dietary Fiber:
1.2
Protein:
18
Sodium:
416