Scrambled Egg Muffins
Easy and delicious eggs. Perfect for breakfast or lunch on the go!
Average Cost: $14.73 
Prep Time: 10 minutes 
Average Cook Time: 25 minutes 
Average Servings: 6 Recipe Source: Adapted from Florida Family Nutrition Program
Ingredients
- Nonstick cooking spray
- 1 Cup frozen chopped onions and peppers
- 1 Cup broccoli
- 6 Eggs
- 1/4 Tsp salt
- 1/4 Tsp black pepper
- 1/4 Tsp garlic powder (optional)
- 1/2 Cup shredded cheddar cheese, low-fat
Directions
Step 1
Preheat oven to 350°F. and spray a muffin tin with nonstick cooking spray.
Step 2
Rinse broccoli and chop into very small pieces. Measure out 1 cup frozen chopped onion and peppers. Divide the broccoli, peppers and onion between the 12 muffin tins.
Step 3
In a medium bowl, whisk the eggs, salt, pepper, and garlic powder (optional).
Step 4
Pour the egg mixture evenly into the muffin tins. About 1/4 cup to each muffin tin or enough to cover the vegetables. Top each tin with a little cheese.
Step 5
Bake for 20-25 minutes until internal temperature reaches 160F.
Tip
Use any combination of vegetables that you like.
Utensils Needed
- Medium bowl
- 12 Cup muffin tin
- Colander
- Cutting board
- Whisk or Fork
- Measuring cups and spoons
- Sharp knife
- Oven
NUTRITION FACTS
Serving Size: 2 muffin cups
| Nutrients | Amount |
|---|---|
| Calories | 120 |
| Total Fat | 7 g |
| Saturated Fat | 2.5 g |
| Cholesterol | 190 mg |
| Sodium | 230 mg |
| Total Carbohydrates | 3 mg |
| Dietary Fiber | 1 g |
| Total Sugars | 2 g |
| Added Sugars | 0 g |
| Protein | 9 g |