Sweet Peas and Saffron· by Annie★ 4.9 (47)

7 Healthy Breakfast Egg Muffins

Name: 7 Healthy Breakfast Egg Muffins
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 12
Cuisine: american
Ingredients: 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)

Nutrition Facts

Per serving · recipe makes 12 · 40m total

Servings

Calories

20% of a 2,000 cal day

395KCAL

Protein

24g47% DV

% DAILY VALUE

Total Fat21g

27%

Saturated12g

58%

Unsaturated10g

—

Total Carbs33g

12%

Fiber9g

31%

Total Sugars4g

—

incl. Added Sugars0g

Starch20g

—

Sodium662mg

29%

% Daily Value is based on a 2,000 calorie day.

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

Ingredients

12 SERVINGS

8eggs
½ tspsalt
½ tsppepper
2 cupsmixed vegetables
peppers) — torn spinach, mushrooms, broccoli florets
1 cupshredded cheese
½ cupall purpose flour
½ tspbaking powder
½ cupsun dried tomatoes — oil-packed, drained, chopped
1½ cupschopped spinach
1½ cupschopped mushrooms
1 cupshredded cheese
½ cupall purpose flour
½ tspbaking powder
2 cupschopped kale
2 cupsmushrooms — chopped
½ cupgoat cheese — crumbled
½ cupshredded cheese
⅔ cupcorn kernels
⅔ cuproasted red peppers
1½ cupsspinach — chopped
½ tspcumin
½ tspchili powder
1 cupshredded cheese
2 cupsbroccoli florets — chopped small
2 cupsriced cauliflower
½ tspbasil
½ tsporegano
¼ tspdried dill
2 cupsshredded zucchini — excess liquid squeezed out
½ cupfeta cheese
1 tspdried dill
2 cupschopped spinach
1bell pepper — finely chopped
½ cupfeta cheese — crumbled
½ cupshredded cheese

Quantities update with the servings stepper. Tap an ingredient to see what it adds.Click an ingredient to see what it adds.

Method

40m total

Read the method on Sweet Peas and SaffronAnnie’s original page

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mainamericaneggsgluten freelow carbvegetarian

Nutrition is estimated by Chive from the ingredients above, per serving.

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