Kids

Veggie Egg Muffins is for Breakfast, Snack.

Veggie Egg Muffins takes 10 minutes to prepare.

Veggie Egg Muffins takes 18 minutes to cook.

Veggie Egg Muffins makes 12 servings.

The ingredients for Veggie Egg Muffins are:

1.75 cups Egg Beaters-Origional
1/2 cup Fat Free Milk
1/3 cup Colby & Monterey Jack Cheese
1/2 cup Red Onion - diced
1/2 cup Zucchini - diced
1/4 cup Sweet Red Pepper - diced
1/4 cup Sweet Yellow Pepper - diced
1/2 cup Broccoli - diced
1/2 tsp. Tabasco Sauce
1/2 tsp. Garlic Powder
1/2 tbsp. Olive Oil
Salt
Pepper

Here is how you make Veggie Egg Muffins:

Cut all veggies put in pan with olive oil cook till soft or desired texture. Put to the side to cool off. Mix together in a bowl egg beater, milk, cheese, Tabasco, garlic powder, salt, pepper, and cooled vegetables. Lightly spay muffin pan with cooking spray for easy removal. Silicone trays work great! Scoop 1/4 cup of mixture into each muffin cup. Bake at 350*F for 15-20 minutes. The top of the egg should look dry. Don't over cook remember they will cook a little while cooling down. Serving Size: 12 egg muffinsNumber of Servings: 12Recipe submitted by SparkPeople user MONTY76.

The nutritional information for Veggie Egg Muffins is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 41.3

• Total Fat: 1.3 g
• Cholesterol: 2.2 mg
• Sodium: 102.0 mg
• Total Carbs: 1.6 g
• Dietary Fiber: 0.4 g
• Protein: 5.0 g