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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 minutes
Cook Time 17 minutes minutes
Total Time 27 minutes minutes
Servings 6 muffins
Calories 120 kcal
6 eggs 1 can diced tomatoes with green chilies, drained (15.5 oz) 1/2 cup milk 1/2 cup Mexican cheese, shredded
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.
Calories: 120 kcal | Carbohydrates: 4 g | Protein: 9 g | Fat: 8 g | Saturated Fat: 3 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 3 g | Trans Fat: 1 g | Cholesterol: 175 mg | Sodium: 143 mg | Potassium: 224 mg | Fiber: 1 g | Sugar: 3 g | Vitamin A: 412 IU | Vitamin C: 6 mg | Calcium: 130 mg | Iron: 1 mg