Breakfast Muffins
Filled with vegetables and meat, these muffins are easy to take if you are on the run and are good to eat any time of day!
Servings Prep Time
12Servings 30Minutes
Cook Time
30Minutes
Servings Prep Time
12Servings 30Minutes
Cook Time
30Minutes
Ingredients
Instructions
  1. Pre-heat oven to 375 Degrees
  2. Liberally spray muffin tins with non-stick spray or olive oil or line with muffin cups
  3. Beat the 12 eggs with any seasoning and set aside
  4. In the bottom of the muffin tin add any meat or vegetables as well as shredded cheese to fill at least 1/2 of the muffin tin up to approximately 2/3
  5. Pour egg mixture into each tin until about 3/4 filled – stir to mix the ingredients together
  6. Bake approximately 30 minutes checking to see that the egg has set and muffins are risen and browned
  7. Muffins can be stored in the refrigerator for up to 1 week – they can also be frozen.
Recipe Notes

The ingredients are endless in this recipe – broccoli, peppers, zucchini, mushrooms, onion, squash, asparagus, spinach, kale etc. pretty much any vegetable is a possibility!

 

Nutrition Facts
Breakfast Muffins
Amount Per Serving
Calories 174 Calories from Fat 108
% Daily Value*
Total Fat 12g 18%
Saturated Fat 6g 30%
Polyunsaturated Fat 0.02g
Monounsaturated Fat 0.01g
Cholesterol 194mg 65%
Sodium 412mg 17%
Potassium 94mg 3%
Total Carbohydrates 3g 1%
Net Carbohydrates 2.8g 1%
Dietary Fiber 0.2g 1%
Sugars 1g
Protein 14g 28%
Vitamin A 22%
Vitamin C 1%
Calcium 2%
Iron 5%
* Percent Daily Values are based on a 2000 calorie diet.