Veggie Egg Muffins
Veggie egg muffins make a tasty low carb breakfast! These meal prep egg muffins are customizable with different types of vegetables, and are a delicious way to start your day.
Servings 4 servings (each serving = 3 egg muffins)
Calories 310kcal
Ingredients
Ingredients:
- 1 tbsp olive oil
- 1 bell pepper, chopped
- 1 small onion, chopped
- 1 bunch of spinach, kale, or other leafy green, roughly chopped into 1 inch pieces
- 8 eggs
- 1 cup shredded cheddar cheese
Instructions
Directions:
- Preheat oven to 350 F.
- Meanwhile, heat 1 tbsp olive oil in a large sauté pan. Add onions and peppers and sauté for 3-5 minutes until they start to soften. Add kale (or other green) and continue to sauté until it has wilted. Remove from heat.
- Crack eggs in a mixing bowl and wisk until blended. Pour in cooked vegetables and cheddar cheese.
- Spray a 12-muffin tin with nonstick cooking spray. Divide up egg mixture evenly among tin.
- Bake for 20-25 minutes or until a fork comes out clean.
Notes
Nutrition analysis per serving (approximate per serving of 3 muffins):
310 calories, 23 grams of fat (10 g sat fat), 321 mg sodium, 6 grams of carbohydrate, 20 grams of protein, Vitmain A: 44%, Vitamin C: 74%; Vitamin D: 10%; Folate: 15%; B6: 15%; B12: 25%; Calcium: 28%; Iron: 13%
Nutrition
Calories: 310kcal