Appetizers / Soups / Salads

Zucchini and Egg Breakfast Muffins is for Breakfast.

Zucchini and Egg Breakfast Muffins takes 5 minutes to prepare.

Zucchini and Egg Breakfast Muffins takes 20 minutes to cook.

Zucchini and Egg Breakfast Muffins makes 12 servings.

The ingredients for Zucchini and Egg Breakfast Muffins are:

6 eggs
1/2 cup skim milk
1/4 teaspoon salt
1/8 teaspoon black pepper
1 cup reduced fat cheddar cheese
3/4 cup chopped zucchini
1/4 cup chopped red bell pepper
2 tablespoons chopped red onion

Here is how you make Zucchini and Egg Breakfast Muffins:

Heat oven to 350 degrees.Beat eggs, milk, salt and pepper in a bowl. Stir in zucchini, cheese, bell pepper and onions; mix well. Spoon evenly into 12 greased muffin cups (will be about 1/4 cup each). Bake until just set, about 20-22 minutes. Cook on rack for 5 minutes then remove muffins from cups and serve warm.Serving Size:?makes 12 muffins

The nutritional information for Zucchini and Egg Breakfast Muffins is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 68.8

• Total Fat: 4.1 g
• Cholesterol: 82.0 mg
• Sodium: 137.8 mg
• Total Carbs: 1.9 g
• Dietary Fiber: 0.3 g
• Protein: 5.9 g