RECIPE
Healthy Veggie Egg Muffins
These Healthy Veggie Egg Muffins are packed with tons of flavor, are super easy to make, and are perfect for grabbing on-the-go during those busy mornings!
Yield: 12 Servings 1x
- Prep Time: 5 mins
- Cook Time: 25 mins
- Total Time: 30 mins
Ingredients
- 1 Tbsp olive oil
- ½ yellow onion, chopped
- 2 cloves garlic, minced
- ½ zucchini, shredded
- 1 red bell pepper, chopped
- 8 large eggs
- 2 cups arugula, roughly chopped
- ¼ cup shredded Parmesan cheese
- Salt and pepper, to taste
Instructions
- Preheat oven to 375 degrees F. Coat a muffin tin with spray and set aside.
- In a large skillet on medium heat, drizzle olive oil and saute onion and garlic for about 4 minutes until tender and fragrant. Add in zucchini and red bell pepper, cooking an additional 2 minutes. Fill each muffin tin about 2/3rds full with veggie mixture.
- In a large bowl, whisk together eggs, arugula, cheese and salt/pepper and fill each muffin tin evenly, being careful not to over-fill.
- Bake muffins for about 20 minutes, until they’ve risen and are slightly browned. Enjoy!
Nutrition Facts:
- Serving Size: 1 muffin
- Calories: 75
- Sugar: 1.2 g
- Sodium: 171.5 mg
- Fat: 4.9 g
- Saturated Fat: 1.5 g
- Carbohydrates: 2.5 g
- Fiber: 0.5 g
- Protein: 5.1 g
* Please note that all nutrition information are just estimates. Values will vary among brands, so we encourage you to calculate these on your own for most accurate results.
Find it online: https://www.eatyourselfskinny.com/healthy-veggie-egg-muffins/