Veggie Loaded Egg Muffins

Calories

101 Per Serving

Protein

8g Per Serving

Fiber

0g Per Serving

Calories		101
Total Fat		5.8 g
	Saturated Fat	2.3 g
	Trans Fat	0.0 g
	Polyunsaturated Fat	1.0 g
	Monounsaturated Fat	1.8 g
Cholesterol		190 mg
Sodium		328 mg
Total Carbohydrate		2 g
	Dietary Fiber	0 g
	Sugars	1 g
Protein		8 g

Ingredients

Servings 12 Serving Size 1 egg muffin

2 jarred roasted red bell peppers (about 4 ounces), plus extra for garnish
1 green onion
2 packed cups baby spinach
1/2 cup crumbled, reduced-fat feta cheese
12 large eggs
1/4 cup low-fat milk
1 teaspoon Italian seasoning
1/2 teaspoon Kosher salt
1/4 teaspoon ground black pepper

Directions

Tip: Click on step to mark as complete.

Preheat oven to 350°F. Spray the cups of a 12-cup muffin pan generously with non-stick cooking spray.
Finely chop roasted red bell pepper, green onion and spinach; divide evenly among muffin cups. Top with feta cheese.
Whisk eggs with milk, Italian seasoning, salt and pepper in a large bowl.
Pour egg mixture evenly among muffin cups and bake until eggs are set, about 22-25 minutes.
Cool in muffin tin for 5 minutes before removing.

NOTE: Be sure to coat muffin pan cups thoroughly so that eggs can easily be removed. A toothpick can be used around the edges to help release them from the tin. A silicone muffin pan can be useful here too, but you’ll still need to coat the cups with non-stick cooking spray.

Veggie Loaded Egg Muffins

Calories

101 Per Serving

Protein

8g Per Serving

Fiber

0g Per Serving

Calories		101
Total Fat		5.8 g
	Saturated Fat	2.3 g
	Trans Fat	0.0 g
	Polyunsaturated Fat	1.0 g
	Monounsaturated Fat	1.8 g
Cholesterol		190 mg
Sodium		328 mg
Total Carbohydrate		2 g
	Dietary Fiber	0 g
	Sugars	1 g
Protein		8 g

Ingredients

Servings 12 Serving Size 1 egg muffin

2 jarred roasted red bell peppers (about 4 ounces), plus extra for garnish
1 green onion
2 packed cups baby spinach
1/2 cup crumbled, reduced-fat feta cheese
12 large eggs
1/4 cup low-fat milk
1 teaspoon Italian seasoning
1/2 teaspoon Kosher salt
1/4 teaspoon ground black pepper

Directions

Tip: Click on step to mark as complete.

Preheat oven to 350°F. Spray the cups of a 12-cup muffin pan generously with non-stick cooking spray.
Finely chop roasted red bell pepper, green onion and spinach; divide evenly among muffin cups. Top with feta cheese.
Whisk eggs with milk, Italian seasoning, salt and pepper in a large bowl.
Pour egg mixture evenly among muffin cups and bake until eggs are set, about 22-25 minutes.
Cool in muffin tin for 5 minutes before removing.

NOTE: Be sure to coat muffin pan cups thoroughly so that eggs can easily be removed. A toothpick can be used around the edges to help release them from the tin. A silicone muffin pan can be useful here too, but you’ll still need to coat the cups with non-stick cooking spray.

91视频 recipes are developed or reviewed by nutrition experts and meet specific, science-based dietary guidelines and recipe criteria for a healthy dietary pattern.

Some recipes may be suitable for people who are managing diabetes, high blood pressure, heart disease and/or other conditions or seeking low-sodium, low-fat, low-sugar, low-cholesterol or low-calories recipes. However, this site and its services do not constitute medical advice, diagnosis or treatment. Always talk to your health care provider for diagnosis and treatment, including your specific dietary needs. If you have or suspect that you have a medical problem or condition, please contact a qualified health care provider.

Copyright is owned or held by the American Association, Inc. (AHA), except for recipes certified by the Heart-Check recipe certification program or otherwise indicated. All rights are reserved. Permission is granted, at no cost and without need for further request, to link to or share AHA-own recipes provided that no text, ingredients or directions are altered; no substitutions are made; and proper attribution is made to the 91视频. See full terms of use.

91视频