Scrambled Egg Muffins

Serving Size: 
1 muffin
Serves: 
6
Cost Per Serving: 
$.59
Ingredients: 
  • 2 cups washed vegetables, diced (broccoli, red or green bell peppers, onion)
  • 6 eggs
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon garlic powder
  • 1/2 cup low fat cheddar cheese, shredded
Instructions: 
  1. Preheat oven to 350°F. Spray muffin tin with nonstick spray.
  2. Add chopped veggies to the muffin tin.  
  3. Beat eggs in a bowl. Stir in salt, pepper, and garlic powder.
  4. Pour eggs into the muffin tin and bake 20-25 minutes. To add cheese, 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.
  5. Bake until the temperature reaches 160°F or a knife inserted near the center comes out clean.

Options:

  • Use other veggies such as mushroom, tomato, or spinach instead of broccoli and peppers.
  • Bake in an 8 x 8-inch pan for about 20 minutes.    
  • Add ham or Canadian bacon.
Tips: 
  • Diced means to cut into small pieces (1/4 inch or less).
  • Vegetables can be prepared the night before and stored in the refrigerator for a quick breakfast.
  • Serve extras in tortillas or with a green salad and roll for a meal idea.
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