Egg Muffin Cups With Veggies High Protein Low Calorie Food
HEALTHY BREAKFAST EGG MUFFINS
Healthy Breakfast Egg Muffins. Easy, low carb and freezer friendly, these egg muffin cups are easy to store and reheat. Add spinach, sausage or hash browns! You can make them cheesy or keep them dairy free for a Paleo and Whole30 breakfast.
Provided by Erin Clarke / Well Plated
Categories Breakfast
Time 40m
Number Of Ingredients 12
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).
Nutrition Facts : ServingSize 1 muffin, Calories 70 kcal, Carbohydrate 3 g, Protein 8 g, Fat 3 g, SaturatedFat 1 g, Cholesterol 96 mg, Sodium 148 mg, Fiber 1 g, Sugar 2 g
EGG MUFFIN CUPS WITH VEGGIES (HIGH PROTEIN, LOW CALORIE)
These savory egg muffin cups are flavorful, delicious, and nutritious. It's a perfect quick breakfast that's high in protein, low calorie, gluten-free and vegetarian!
Provided by Karo @ AllNutritious
Categories High Protein
Time 40m
Number Of Ingredients 10
Steps:
- Preheat the oven to 350F (180C). Grease the standard muffin pan with cooking spray.
- Heat up a skillet and add olive oil. Now, add red bell pepper, green bell pepper, and white onion. Cook for 7 minutes until peppers are soft.
- Add baby spinach, broccoli, and cook for another 2 minutes or so. Finally, add garlic and cook for another 30 seconds or so. Finally, season with salt and pepper.
- Whisk the eggs and egg whites, and stir in the vegetables. Then pour it into a muffin pan.
- Finally, bake for 15-20 minutes until muffins are firm to touch.
Nutrition Facts : Calories 81 calories, Carbohydrate 6.1 grams carbohydrates, Cholesterol 93 milligrams cholesterol, Fat 3.7 grams fat, Fiber 1.6 grams fiber, Protein 6 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1 muffin, Sodium 167 milligrams sodium, Sugar 2.9 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 2.3 grams unsaturated fat
CRUSTLESS EGG MUFFINS
Make and share this Crustless Egg Muffins recipe from Food.com.
Provided by linda_nm
Categories Breakfast
Time 45m
Yield 3 muffins, 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F Spray a 12 cup regular muffin pan very well with cooking spray or use paper liners. I like to use a Pampered Chef muffin pan because it releases better, but a non-stick metal one will also work.
- Beat eggs with egg substitute and season with salt and pepper. Divide equally in muffin pan. Add 1 Tablespoon each of ham, cheese and pepper to each muffin cup.
- Bake for about 30 minutes. Test with toothpick.
- Serving is 3 muffins for a Curves Complete Phase 2 Breakfast option. Add a fruit or starch exchange for a complete breakfast. Reheats well in microwave, but use 50% power so egg doesn't get rubbery.
Nutrition Facts : Calories 231.5, Fat 10, SaturatedFat 3.7, Cholesterol 291.3, Sodium 714.3, Carbohydrate 4.6, Fiber 0.6, Sugar 3.4, Protein 29.4
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