CHEESE, VEGETABLE AND EGG MUFFINS
Make and share this Cheese, Vegetable and Egg Muffins recipe from Food.com.
Provided by dmanmont
Categories Breakfast
Time 35m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 375 degrees.
- Spray a non-stick muffin pan liberally with cooking spray.
- In a large bowl, add carrots, bell pepper, and onions. Stir to combine.
- Loosely pile about 3 tablespoons of the veg mixture into each muffin cavity. (About 2/3 full).
- Beat the eggs in a mixing bowl. Add salt and pepper to taste. Whisk to combine.
- Pour about 3 tablespoons of egg into each cavity, equally distributing among all 12.
- Top each cup with 1 tablespoon of the shredded cheese.
- Bake for about 20 minutes, or until muffins are set.
- Allow muffins to cool in the pan for about 10 minutes.
- Run a knife around the edge of each muffin, and remove.
- Enjoy!
Nutrition Facts : Calories 86.6, Fat 5.6, SaturatedFat 2.5, Cholesterol 131.4, Sodium 102.7, Carbohydrate 2.8, Fiber 0.7, Sugar 1.4, Protein 6.2
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