Veggie Loaded Egg Muffins

TIME
25 minutes
YIELD
12 servings
Veggie Loaded Egg Muffins
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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

  1. PREHEAT oven to 350°F. SPRAY the cups of a 12-cup muffin pan generously with non-stick cooking spray.
  2. Finely CHOP roasted red bell pepper, green onion, and spinach; DIVIDE evenly among muffin cups. TOP with feta cheese.
  3. WHISK eggs with milk, Italian seasoning, salt, and pepper in a large bowl.
  4. POUR egg mixture evenly among muffin cups and BAKE until eggs are set, about 22-25 minutes.
  5. 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