Ingredients
| roasted red bell peppers |
2 jars (4-ounces each)
|
| green onion |
1
|
| baby spinach |
2 cups, packed
|
| crumbled reduced-fat feta cheese |
1/2 cup
|
| large eggs |
12
|
| low-fat milk |
1/4 cup
|
| Italian seasoning |
1 tsp
|
| kosher salt |
1/2 tsp
|
| ground black pepper |
1/4 tsp
|
Directions
- PREHEAT oven to 350°F. SPRAY the cups of a 12-cup muffin pan generously with non-stick cooking spray.
- Finely CHOP roasted red bell pepper, green onion, and spinach; DIVIDE evenly among muffin cups. TOP with feta cheese.
- WHISK eggs with milk, Italian seasoning, salt, and pepper in a large bowl.
- POUR egg mixture evenly among muffin cups and BAKE until eggs are set, about 22-25 minutes.
- COOL in muffin tin for 5 minutes before removing.
Note
- Be sure to coat muffin pan cups thoroughly so that eggs can easily be removed. A toothpick can be used around the edges to help release them from the tin. A silicone muffin pan can be useful here too, but you’ll still need to coat the cups with non-stick cooking spray.
- The USDA recommends cooking eggs dishes to 160°F.
Nutritional Info
Per Serving: 1 egg muffin
| Calories |
102
|
| Total Fat |
5.8 g
|
| Saturated Fat |
2.3 g
|
| Trans Fat |
0 g
|
| Polyunsaturated Fat |
1 g
|
| Monounsaturated Fat |
1.8 g
|
| Cholesterol |
190 mg
|
| Sodium |
328 mg
|
| Total Carbohydrates |
2.1 g
|
| Fiber |
0.3 g
|
| Sugars |
0.8 g
|
| Added Sugars |
0 g
|
| Protein |
8.5 g
|