Egg and Veggie Muffins recipe

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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

Nutrition Info

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
servingSize: -
sodium: 77.2 mg
sugar: 1 g
transFat: : -
unsaturatedFat: : -

Directions

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

  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.

  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.

Recipe Yield

12 muffins

Recipe Note

These veggie egg muffins are great for those busy mornings. They freeze easily.

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