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–+ servings
A basket of veggie egg muffins and a small bowl of veggies to the left and another veggie muffin off to the right
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Easy Veggie Egg Muffins

These easy veggie muffins are an amazing high protein and low carb way to start your day!
Course Breakfast
Cuisine American
Diet Diabetic, Low Calorie
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings 6
Calories 120kcal
Author Erin Palinski-Wade

Equipment

Ingredients

  • 6 eggs large
  • 1/2 cup shredded cheese low fat
  • 1 cup diced vegetables
  • 2 slices 100% whole grain bread cubed

Instructions

  • Preheat the oven to 400 degree F. Prepare a muffin tin by spraying it with cooking oil.
  • Whisk eggs and add in shredded cheese and cubed bread. Mix until the bread is covered in egg.
  • Fill the wells of a muffin tray halfway with the diced vegetables, then fill the rest of the way up with the egg mixture. Bake at 400 F for 15 minutes or until cooked through. Serve warm.

Notes

  • Spray the pan WELL before pouring the eggs into the muffin wells. 
  • Store for up to 3 days in the refrigerator or freeze for up to 3 months. To reheat, wrap in a paper towel and microwave for 30 seconds or until heated. Reheating from frozen may take up to 1 minute or more.

Nutrition

Serving: 1g | Calories: 120kcal | Carbohydrates: 6g | Protein: 9g | Fat: 7g | Saturated Fat: 3g | Fiber: 1g | Sugar: 1g