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4-Ingredient Vegetable Egg Muffin Recipe

This simple egg muffin recipe is the perfect make-ahead breakfast option that can be eaten at the table or on the go for those mornings when you are really running late 
Course Main Course
Cuisine American
Diet Diabetic, Low Calorie
Prep Time 10 minutes
Cook Time 17 minutes
Total Time 27 minutes
Servings 6 muffins
Calories 120kcal

Equipment

  • Muffin tin or line the muffin pan with muffin liners

Ingredients

  • 6 eggs
  • 1 can diced tomatoes with green chilies, drained (15.5 oz)
  • 1/2 cup milk
  • 1/2 cup Mexican cheese, shredded

Instructions

  • Preheat your oven to 375 F. 
  • Whisk together eggs and milk. Add diced tomatoes and cheese and mix evenly.
  • Pour mixture into muffin tins (use either lightly greased tins or line the muffin pan with muffin liners). 
  • Bake for 17-20 minutes or until a fork comes out clean. Serve immediately or store leftovers in refrigerator for up to 1 week.

Nutrition

Calories: 120kcal | Carbohydrates: 4g | Protein: 9g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 175mg | Sodium: 143mg | Potassium: 224mg | Fiber: 1g | Sugar: 3g | Vitamin A: 412IU | Vitamin C: 6mg | Calcium: 130mg | Iron: 1mg