Egg and Veggie Muffins
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Description
These veggie egg muffins are great for those busy mornings. They freeze easily.
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
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.
Nutrition Facts
serving: 12 muffins
calories: 106.9 kcal
carbohydrates: 14.2 g
protein: 5.7 g
saturated fat: 2 g
cholesterol: 10.1 mg
sodium: 77.2 mg
fiber: 2.3 g
sugar: 1 g
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