Scrambled Egg Muffins

Scrambled Egg Muffins

Customize these with your favorite veggies.
Print Recipe
CourseBreakfast, Brunch, Snack
CuisineAmerican
Prep Time30 minutes
Servings6
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
93
% Daily Value*
Fat
 
5
g
8
%
Saturated Fat
 
2
g
13
%
Trans Fat
 
1
g
Cholesterol
 
166
mg
55
%
Sodium
 
124
mg
5
%
Carbohydrates
 
4
g
1
%
Fiber
 
1
g
4
%
Sugar
 
2
g
2
%
Protein
 
8
g
16
%
Vitamin D
 
1
µg
7
%
Calcium
 
73
mg
7
%
Iron
 
1
mg
6
%
Potassium
 
161
mg
5
%
* Percent Daily Values are based on a 2000 calorie diet.

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