Veggie Loaded Egg Muffins

Calories

101 Per Serving

Protein

8g Per Serving

Fiber

0g Per Serving

Calories		101
Total Fat		5.8 g
	Saturated Fat	2.3 g
	Trans Fat	0.0 g
	Polyunsaturated Fat	1.0 g
	Monounsaturated Fat	1.8 g
Cholesterol		190 mg
Sodium		328 mg
Total Carbohydrate		2 g
	Dietary Fiber	0 g
	Sugars	1 g
Protein		8 g

Ingredients

Servings 12 Serving Size 1 egg muffin

2 jarred roasted red bell peppers (about 4 ounces), plus extra for garnish
1 green onion
2 packed cups baby spinach
1/2 cup crumbled, reduced-fat feta cheese
12 large eggs
1/4 cup low-fat milk
1 teaspoon Italian seasoning
1/2 teaspoon Kosher salt
1/4 teaspoon ground black pepper

Directions

Tip: Click on step to mark as complete.

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.

Veggie Loaded Egg Muffins

Calories

101 Per Serving

Protein

8g Per Serving

Fiber

0g Per Serving

Calories		101
Total Fat		5.8 g
	Saturated Fat	2.3 g
	Trans Fat	0.0 g
	Polyunsaturated Fat	1.0 g
	Monounsaturated Fat	1.8 g
Cholesterol		190 mg
Sodium		328 mg
Total Carbohydrate		2 g
	Dietary Fiber	0 g
	Sugars	1 g
Protein		8 g

Ingredients

Servings 12 Serving Size 1 egg muffin

2 jarred roasted red bell peppers (about 4 ounces), plus extra for garnish
1 green onion
2 packed cups baby spinach
1/2 cup crumbled, reduced-fat feta cheese
12 large eggs
1/4 cup low-fat milk
1 teaspoon Italian seasoning
1/2 teaspoon Kosher salt
1/4 teaspoon ground black pepper

Directions

Tip: Click on step to mark as complete.

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.

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