scrambled-egg-muffins

  • Prep Time:10 min

  • Cook Time: 25 min

  • Serving Size: 2 muffins

  • Serves: 6

Ingredients

Nonstick cooking spray
1 cup broccoli
1 cup red bell pepper
6 eggs
¼ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon garlic powder
½ cup low-fat shredded cheddar cheese

Steps

  1. Preheat oven to 350°F and spray a muffin tin with nonstick cooking spray.
  2. Rinse broccoli and bell pepper. Chop broccoli into small pieces and dice red bell pepper. Divide the broccoli and red bell pepper evenly between 12 muffin tins.
  3. Place eggs into a bowl and use a fork to whisk. Stir in the salt, pepper, and garlic powder.
  4. Pour egg mixture evenly into the muffin tins. Pour enough egg mixture to cover the broccoli and red bell pepper. Top with cheddar cheese.
  5. Bake for 20-25 minutes until internal temperature reaches 160°F.

Nutrition Facts
Serving Size 2 muffins (97g) 6 servings per container
Amount per serving
Calories 120
% Daily Value *
Total Fat 7g 9%
Saturated Fat 2.5g 13%
Trans Fat 0g
Cholesterol 190mg 63%
Sodium 230mg 10%
Total Carbohydrate 3g 1%
Dietary Fiber 1g 4%
Total Sugars 2g
Includes 0g Added Sugars 0%
Protein 9g
Vitamin D 1mcg 6%
Calcium 118mg 10%
Iron 1mg 6%
Potassium 165mg 4%
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

This recipe also has:

Vitamin A: 16% Daily Value

Vitamin C: 47% Daily Value

UF/IFAS Extension Family Nutrition Program. UF/IFAS Extension Family Nutrition Program Website. Scrambled Egg Muffins. Available at familynutritionprogram.org. Access date: 09-05-2024.