7 Healthy Breakfast Egg Muffins
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Sweet Peas and Saffron · by Annie★ 4.9 (47)

7 Healthy Breakfast Egg Muffins

NUTRITION · PER SERVING40M COOK
CAL 19%·PRO 44%
CARBS 34G35% OF CAL
9G FIBER6G SUGAR19G OTHER
FAT 21G48% OF CAL
11G SAT10G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Savory baked egg muffins loaded with vegetables, cheese, and herbs. Make a batch for grab-and-go breakfasts throughout the week; freezer-friendly.

mainamericaneggsgluten freelow carbvegetarian
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Nutrition & ingredients

Ingredients

serves 12
  • 8 eggs
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 cups mixed vegetables (cut into small cubes (ie: zucchini, onion, bell)
  • peppers (torn spinach, mushrooms, broccoli florets))
  • 1 cups shredded cheese (1/2 cup reserved for sprinkling muffin tops)
  • 1/2 cup all purpose flour (see note 1)
  • 1/2 teaspoon baking powder (see note 2)
  • 1/2 cup sun dried tomatoes (drained from oil and chopped into small pieces)
  • 1 1/2 cups chopped spinach
  • 1 1/2 cups chopped mushrooms
  • 1 cup shredded cheese
  • 1/2 cup all purpose flour
  • 1/2 teaspoon baking powder
  • 2 cups chopped kale
  • 2 cups chopped mushrooms
  • 1/2 cup crumbled goat cheese
  • 1/2 cup shredded cheese for tops
  • 2/3 cup corn kernels
  • 2/3 cup roasted red peppers (chopped)
  • 1 1/2 cups spinach (chopped)
  • 1/2 teaspoon cumin
  • 1/2 teaspoon chili powder
  • 1 cup shredded cheese (1/2 cup reserved for sprinkling muffin tops)
  • 2 cups broccoli florets (chopped small)
  • 2 cups riced cauliflower
  • 1/2 teaspoon basil
  • 1/2 teaspoon oregano
  • 1/4 teaspoon dried dill
  • 2 cups shredded zucchini (excess liquid squeezed out)
  • 1/2 cup feta cheese
  • 1 teaspoon dried dill
  • 2 cups chopped spinach
  • 1 bell pepper (finely chopped)
  • 1/2 cup feta cheese crumbled
  • 1/2 cup shredded cheese (for tops)
PREP
20M
SODIUM
711MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.