Veggie Loaded Egg Muffins

Dish type
Breakfast
Serves
12
Ready in
25 minutes

Ingredients

  • 2 jars (4-ounces each) roasted red bell peppers
  • 1 green onion
  • 2 cups, packed baby spinach
  • 1/2 cup crumbled reduced-fat feta cheese
  • 12 large eggs
  • 1/4 cup low-fat milk
  • 1 tsp. Italian seasoning
  • 1/2 tsp. kosher salt
  • 1/4 tsp. ground black pepper

Directions

Prep Time
5 minutes
Ready in
25 minutes
  1. Preheat oven to 350°F. Spray the cups of a 12-cup muffin pan generously with non-stick cooking spray.
  2. Finely chop roasted red bell pepper, green onion and spinach; divide evenly among muffin cups. Top with feta cheese.
  3. Whisk eggs with milk, Italian seasoning, salt and pepper in a large bowl.
  4. Pour egg mixture evenly among muffin cups and bake until eggs are set, about 22-25 minutes.
  5. Cool in muffin tin for 5 minutes before removing.

Nutritional Information

Per Serving
Calories 102, Total Fat 5.8g, Saturated Fat 2.3g, Cholesterol 190mg, Sodium 328mg, Carbohydrate 2.1g, Protein 8.5g
Calories102
Total Fat5.8g
Saturated Fat2.3g
Cholesterol190mg
Sodium328mg
Carbohydrate2.1g
Fiber0.3g
Sugars0.8g
Protein8.5g