EGG AND VEGGIE MUFFINS
These veggie egg muffins are great for those busy mornings. They freeze easily.
Provided by Chef Lizzie
Categories Breakfast and Brunch Eggs
Time 35m
Yield 12
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a muffin tin with cooking spray.
- Mix flour, Cheddar cheese, spinach, corn, milk, egg whites, and tomato in a large bowl until well combined. Spoon mixture into the muffin tin.
- Bake in the preheated oven until tops are set and edges start to pull away from the sides of the muffin cups, 20 to 25 minutes. Cool for 5 minutes before removing from the tin.
Nutrition Facts : Calories 106.9 calories, Carbohydrate 14.2 g, Cholesterol 10.1 mg, Fat 3.5 g, Fiber 2.3 g, Protein 5.7 g, SaturatedFat 2 g, Sodium 77.2 mg, Sugar 1 g
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