Scrambled Egg Muffins
Prep Time:
10 min
Cook Time:
25 min
Serving Size:
2 muffins
Serves:
6
Ingredients
Preparation
Nonstick cooking spray
1 cup broccoli
1 cup red bell pepper
6 eggs
¼ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon garlic powder
½ cup low-fat shredded cheddar cheese
Preheat oven to 350°F and spray a muffin tin with nonstick cooking spray.
Rinse broccoli and bell pepper. Chop broccoli into small pieces and dice red bell pepper. Divide the broccoli and red bell pepper evenly between 12 muffin tins.
Place eggs into a bowl and use a fork to whisk. Stir in the salt, pepper, and garlic powder.
Pour egg mixture evenly into the muffin tins. Pour enough egg mixture to cover the broccoli and red bell pepper. Top with cheddar cheese.
Bake for 20-25 minutes until internal temperature reaches 160°F.
Nutrition Facts | |
Serving Size 2 muffins (97g) | 6 servings per container |
Amount per serving | |
Calories 120 | |
% Daily Value * | |
Total Fat 7g | 9% |
Saturated Fat 2.5g | 13% |
Trans Fat 0g | |
Cholesterol 190mg | 63% |
Sodium 230mg | 10% |
Total Carbohydrate 3g | 1% |
Dietary Fiber 1g | 4% |
Total Sugars 2g | |
Includes 0g Added Sugars | 0% |
Protein 9g | |
Vitamin D 1mcg | 6% |
Calcium 118mg | 10% |
Iron 1mg | 6% |
Potassium 165mg | 4% |