Egg and Veggie Muffins Recipe

Recipesfull introduces to you: Popular Recipes. (Egg and Veggie Muffins Recipe). These veggie egg muffins are great for those busy mornings. They freeze easily.

Brief

Prep 15 mins

Cook: 20 mins

Total: 35 mins

Servings: 12

Yield: 12 muffins

Egg and Veggie Muffins Recipe

Ingredients

cooking spray

1 ½ cups white whole wheat flour

1 cup shredded Cheddar cheese

1 cup chopped spinach

½ cup corn

½ cup skim milk

⅓ cup liquid egg whites

½ tomato

diced

Breakfast and Brunch

Directions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Grease a muffin tin with cooking spray.

Step 2

Mix flour Cheddar cheese spinach corn milk egg whites and tomato in a large bowl until well combined. Spoon mixture into the muffin tin.

Step 3

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.

Nutritional Information

Egg and Veggie Muffins Recipe

Servings Per Recipe:12

Calories: 106.9

% Daily Value *

Protein: 5.7g 12%

Carbohydrates: 14.2g 5%

Dietary Fiber: 2.3g 9%

Sugars: 1g

Fat: 3.5g 5%

Saturated Fat: 2g 10%

Cholesterol: 10.1mg 3%

Vitamin A Iu: 404.3IU 8%

Niacin Equivalents: 1.7mg 13%

Vitamin C: 1.8mg 3%

Folate: 11mcg 3%

Calcium: 84.2mg 8%

Iron: 0.9mg 5%

Magnesium: 9.4mg 3%

Potassium: 149.6mg 4%

Sodium: 77.2mg 3%

Calories From Fat: 31.5

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.