Cheese And Veggies Breakfast Egg Muffins Food

100-CALORIE CHEESE, VEGETABLE AND EGG MUFFINS

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.

HEALTHY BREAKFAST EGG MUFFINS

Steps:

• Place a rack in the center of your oven and preheat to 350 degrees F. Lightly coat a standard 12-cup muffin tin with nonstick spray. Divide the spinach, red bell pepper, green bell pepper, and tomatoes among the cups (they will be about two-thirds of the way full).
• In a large bowl or large measuring cup with a spout (my favorite because it makes the mixture easy to pour), briskly whisk together the eggs, egg whites, salt, basil, oregano, and pepper until well combined. Carefully fill each muffin cup three-quarters of the way to the top with the egg mixture. Sprinkle the feta evenly over the tops of the cups.
• Bake for 24 to 28 minutes, until the egg muffins are set. Let cool for a few minutes, and then run a butter knife around the edges of each muffin to loosen it. Remove them from the pan and enjoy immediately, or let cool on a wire rack and refrigerate or freeze for later (see notes for more details).

VEGGIE EGG MUFFINS

Steps:

• Preheat oven to 350°F.
• Chop vegetables and cook in 1 teaspoon of oil until tender crisp or excess liquid is removed. Cool.
• Spray a muffin tin very well with cooking spray.
• Divide the vegetables, onion, and cheeses over 12 wells.
• In a large bowl combine eggs, milk, and seasonings. Mix well.
• Pour eggs evenly over each well. Bake 22-25 minutes or until set.
• Remove from cups and serve warm or let cool completely and refrigerate/freeze.

EASY EGG MUFFINS

Steps:

• Heat the oven to 200C/180C fan/gas 4. Brush half the oil in an 8-hole muffin tin. Heat the remaining oil in a frying pan and add the broccoli, pepper and spring onions. Fry for 5 mins. Set aside to cool.
• Whisk the eggs with the milk, smoked paprika and half the cheese in a bowl. Add the cooked veg. Pour the egg mixture into the muffin holes and top each with the remaining cheese and a few chives, if you like. Bake for 15-17 mins or until golden brown and cooked through.

CHEESE, VEGETABLE AND EGG MUFFINS

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!