Description
Delicious and nutritious cheesy vegetable egg muffins that are perfect for breakfast or a snack.
Ingredients
Scale
- 6 large eggs
- 1 cup liquid egg whites
- 1/2 cup cottage cheese
- 1/2 cup shredded cheddar cheese
- 1/2 cup red bell pepper, finely chopped
- 1/2 cup fresh spinach, chopped
- 1/4 cup green onions, chopped
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- Olive oil spray, for greasing
Instructions
- Preheat oven to 375°F (190°C). Grease a 12-cup muffin pan with olive oil spray.
- In a large bowl, whisk together the eggs and liquid egg whites until smooth.
- Stir in cottage cheese, shredded cheddar, red bell pepper, spinach, green onions, garlic powder, salt, and black pepper.
- Divide the mixture evenly into the prepared muffin cups, filling each about 3/4 full.
- Bake for 22–25 minutes, until the tops are set and lightly golden.
- Let cool for 5 minutes in the pan before serving or storing.
Notes
- These muffins can be stored in the refrigerator for up to 5 days.
- They can also be frozen for longer storage; just reheat in the microwave when ready to eat.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 90
- Sugar: 1g
- Sodium: 200mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 170mg