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Egg and Veggie Muffins

Makes 6 servings

Make these muffins ahead of time and store them in the fridge or freezer for grab-and-go healthy lunches or breakfasts!

 

Ingredients

  • 6 eggs
  • ½ cup diced peppers
  • ¼ cup diced onion
  • ⅛ tsp. salt
  • ⅛ tsp. ground pepper
  • ¼ cup mozzarella cheese

Preparation

  1. Preheat oven to 350°F. Generously grease 6 muffin tins with butter or canola oil.
  2. In a bowl, beat the eggs. Add vegetables, salt and ground pepper; stir to combine.
  3. Spoon or scoop into the muffin cups, and sprinkle cheese on top.
  4. Bake for 18-20 minutes until a knife inserted into the centre of a muffin comes out almost clean.
  5. Let stand for 2 minutes.
  6. Remove the omelettes from the muffin cups and serve, or cool completely and store for another day.

Nutritional Analysis

  • 90 calories
  • 5.5 g fat
  • 7.5 g protein
  • 2 g carbohydrate (1.5 g available carbohydrate)
  • 0.5 g fibre
  • 101 mg sodium

 

Revive Servings

  • 0 grain and starch
  • 1 protein
  • 0 vegetable
  • 0 fruit
  • 0 fat
  • 0 dairy