Cheese Vegetable Egg Muffins Recipes
100-CALORIE CHEESE, VEGETABLE AND EGG MUFFINS
100-calorie, portable, baked egg muffins that you can enjoy without worry! These healthy egg muffins are stuffed with protein, veggies, and cheese. The best kind of breakfast! Or snack. Or dinner.
Provided by Averie Sunshine
Categories Bread, Rolls, Muffins & Breakfast
Time 35m
Number Of Ingredients 7
Steps:
- Preheat oven to 375F. Spray a Non-Stick 12-Cup Regular Muffin Pan extremely well with cooking spray. Spray the base of the cavities and sides, then run your finger over the sides so that every inch is liberally coated with spray or you will be chiseling off stuck food; set pan aside.
- In a large bowl add carrots, peppers, peas, corn (or mix and match with your favorite vegetables; read blog post for suggestions) and toss to combine.
- Loosely pile about 3 tablespoons of vegetable mixture to each muffin cavity, or enough so that each is filled to about 2/3 to 3/4 full; equally distribute filling mixture among cavities until gone; set pan aside.
- In a 2-cup glass measuring cup (the measuring cup makes for easy pouring), crack the eggs and lightly beat with a whisk.
- Add the salt and pepper, to taste, and whisk to combine.
- Pour about 2-3 tablespoons of egg into each cavity, equally distributing among the cavities. They will be about 3/4 full after being topped off with egg.
- Top each cup with a generous pinch of cheese, about 1 tablespoon each.
- Bake for about 18 to 20 minutes, or until muffins are set, cooked through, and are lightly golden. They will puff in the oven, but sink upon cooling.
- Allow muffins to cool in pan on top of a wire rack for about 10 minutes before removing. You will likely need to rim each cavity with a small knife to help dislodge muffins. I find it easiest to rim with a knife and then 'pop' the muffin out using a small spoon.
Nutrition Facts : Calories 100 calories, Carbohydrate 6 grams carbohydrates, Cholesterol 131 milligrams cholesterol, Fat 6 grams fat, Fiber 1 grams fiber, Protein 7 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 133 grams sodium, Sugar 2 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 3 grams unsaturated fat
EASY BREAKFAST EGG MUFFINS
Your favorite breakfast casserole or omelet in egg muffin form! Great for on-the-go breakfasts and very customizable to your own tastes. You can substitute any vegetables or meat that you like. I love to make a dozen of these and have them in my fridge to take on the go in the mornings to work.
Provided by Catherine
Categories 100+ Breakfast and Brunch Recipes Eggs
Time 45m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin.
- Place green onions and bell peppers into a large mixing bowl. Add eggs, bacon, milk, garlic powder, onion powder, salt, and pepper. Sprinkle Cheddar cheese into the bowl and whisk ingredients together until incorporated.
- Pour mixture equally into the prepared muffin cups.
- Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 30 minutes. Let cool slightly before serving.
Nutrition Facts : Calories 134.7 calories, Carbohydrate 3.3 g, Cholesterol 141.4 mg, Fat 9.3 g, Fiber 0.9 g, Protein 9.6 g, SaturatedFat 4 g, Sodium 273.7 mg, Sugar 1.7 g
CHEESE, VEGETABLE & EGG MUFFINS
Make and share this Cheese, Vegetable & Egg Muffins recipe from Food.com.
Provided by Jo SB
Categories Breakfast
Time 35m
Yield 12 muffins
Number Of Ingredients 7
Steps:
- Preheat oven to 375°F Spray a Non-Stick 12-Cup Regular Muffin Pan *extremely well* with cooking spray. Spray the base of the cavities and sides, then run your finger over the sides so that every inch is liberally coated with spray or you will be chiseling off stuck food; set pan aside.
- In a large bowl add carrots, peppers, peas, corn (or mix and match with your favorite vegetables; read blog post for suggestions) and toss to combine.
- Loosely pile about 3 tablespoons of vegetable mixture to each muffin cavity, or enough so that each is filled to about 2/3 to 3/4 full; equally distribute filling mixture among cavities until gone; set pan aside.
- In a 2-cup glass measuring cup (the measuring cup makes for easy pouring), crack the eggs and lightly beat with a whisk.
- Add the salt and pepper, to taste, and whisk to combine.
- Pour about 2-3 tablespoons of egg into each cavity, equally distributing among the cavities. They will be about 3/4 full after being topped off with egg.
- Top each cup with a generous pinch of cheese, about 1 tablespoon each.
- Bake for about 18 to 20 minutes, or until muffins are set, cooked through, and are lightly golden. They will puff in the oven, but sink upon cooling. Allow muffins to cool in pan on top of a wire rack for about 10 minutes before removing.
- You will likely need to rim each cavity with a small knife to help dislodge muffins. I find it easiest to rim with a knife and then 'pop' the muffin out using a small spoon. Muffins will keep airtight for up to 1 week in the fridge; reheat gently in the micro or serve cold.
Nutrition Facts : Calories 112.6, Fat 6.7, SaturatedFat 3.2, Cholesterol 132.9, Sodium 199.3, Carbohydrate 5.5, Fiber 1, Sugar 1.4, Protein 7.6
CHEESE, VEGETABLE AND EGG MUFFINS
Make and share this Cheese, Vegetable and Egg Muffins recipe from Food.com.
Provided by dmanmont
Categories Breakfast
Time 35m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 375 degrees.
- Spray a non-stick muffin pan liberally with cooking spray.
- In a large bowl, add carrots, bell pepper, and onions. Stir to combine.
- Loosely pile about 3 tablespoons of the veg mixture into each muffin cavity. (About 2/3 full).
- Beat the eggs in a mixing bowl. Add salt and pepper to taste. Whisk to combine.
- Pour about 3 tablespoons of egg into each cavity, equally distributing among all 12.
- Top each cup with 1 tablespoon of the shredded cheese.
- Bake for about 20 minutes, or until muffins are set.
- Allow muffins to cool in the pan for about 10 minutes.
- Run a knife around the edge of each muffin, and remove.
- Enjoy!
Nutrition Facts : Calories 86.6, Fat 5.6, SaturatedFat 2.5, Cholesterol 131.4, Sodium 102.7, Carbohydrate 2.8, Fiber 0.7, Sugar 1.4, Protein 6.2
VEGGIE EGG MUFFINS WITH SPINACH AND MUSHROOMS
Easy egg muffins with spinach, mushrooms, and cheese.
Provided by shouthurray
Categories Breakfast and Brunch Eggs
Time 35m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Spray a 12-cup silicone muffin pan with cooking spray. Divide spinach and mushrooms evenly among the muffin cups, filling each about 2/3 full. Sprinkle 1 teaspoon mozzarella cheese on top.
- Beat eggs and sour cream together until well combined. Season with salt and pepper. Mix in Italian seasoning and garlic salt. Pour into muffin cups until almost full.
- Bake in the preheated oven until muffins have risen, tops are lightly browned, and a toothpick inserted into the center comes out clean, 20 to 25 minutes. Loosen muffins with a butter knife and remove from the pan.
Nutrition Facts : Calories 108.2 calories, Carbohydrate 2.7 g, Cholesterol 163.8 mg, Fat 7.2 g, Fiber 1.1 g, Protein 8.8 g, SaturatedFat 3.1 g, Sodium 346.1 mg, Sugar 0.8 g
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