Veggie & Egg Muffins

Servings: 12 (1 muffin each)

Diet: Vegetarian & Gluten Free

Per Serving: 50 Calories | 2g Carbs | 1g Sugar | 0g Fiber | 3g Fat (1g Sat Fat) | 4g Protein | 140mg Sodium

Ingredients

• Non-stick oil spray
• 2 cups of your favorite veggies, chopped (onion, bell peppers, spinach, mushrooms, broccoli, kale, tomatoes, zucchini, etc.)
• 8 eggs
• ½ teaspoon salt
• ¼ teaspoon black pepper

Instructions

1. Preheat oven to 350°F. Lightly coat a 12-cup muffin tin with oil spray or line with paper liners. Evenly distribute your favorite veggies among the 12 cups.
2. In a large bowl, whisk together eggs, salt and black pepper. Pour egg mixture evenly among the 12 cups until ¾ of the cup is full.
3. Bake for about 25 minutes or until eggs are set. Remove from oven and allow to cool for about 5 minutes before serving.

Reduce Food Waste: If you have leftover veggies, add them to your next soup, stew or pasta sauce.

Try this! Add your favorite fresh or dried herbs, spices or garlic powder for different flavors

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