Name: Scrambled Egg Muffins
Prep time: 30 min
Ingredients: Non-stick cooking spray; 6 Eggs; 1/2 cup Onion (washed and diced); 1/2 cup Broccoli (washed and diced); 1/2 cup Red bell pepper (washed and diced); 1/2 cup Green bell pepper (washed and diced); 1/4 tsp Ground black pepper; 1/4 tsp Garlic powder; 1/2 cup Low-fat cheddar cheese, shredded

Scrambled Egg Muffins

Customize these with your favorite veggies.

Print Recipe

CourseBreakfast, Brunch, Snack

CuisineAmerican

Prep Time30 minutes

Servings

Calories93kcal

Equipment

1 Muffin Tin
1 Knife
1 Mixing bowl
1 Grater

Ingredients

Non-stick cooking spray
6 Eggs
1/2 cup Onion washed and diced
1/2 cup Broccoli washed and diced
1/2 cup Red bell pepper washed and diced
1/2 cup Green bell pepper washed and diced
1/4 tsp Ground black pepper
1/4 tsp Garlic powder
1/2 cup Low-fat cheddar cheese, shredded

Instructions

Wash hands. Preheat oven to 350°F.
Spray muffin tin with nonstick spray.
Add chopped vegetables to muffin tin.
Beat eggs in a bowl. Stir in ground black pepper and garlic powder.
Pour eggs evenly into muffin tin and bake for 20 to 25 minutes. Remove the tin from the oven during the last 3 minutes of baking.
Sprinkle the cheese on top of the muffins and return the tin to the oven.
Bake until the temperature reaches 160°F or a knife inserted near the center comes out clean.

Notes

Tips:

Use other favorite vegetables such as mushrooms, tomato, or spinach instead of broccoli and peppers.
Diced means cut into small pieces (1/4 inch or less).
Make these ahead and store in the refrigerator as an easy breakfast or snack

Source: https://blogs.extension.iastate.edu/wellness/tag/eggs/

Nutrition Facts

Scrambled Egg Muffins

Serving Size

1 muffin

Amount per 1 Serving

Calories

% Daily Value*

Fat

Saturated Fat

Trans Fat

Cholesterol

166

Sodium

124

Carbohydrates

Fiber

Sugar

Protein

Vitamin D

µg

Calcium

Iron

Potassium

161

* Percent Daily Values are based on a 2000 calorie diet.

Scrambled Egg Muffins