Egg Muffins
Ingredients
- 5 large eggs
- 1/2 teaspoon each of salt and pepper
- 1/2 cup of non-fat plain Greek yogurt
- 1 tablespoon of olive oil
- 3/4 cup of tomatoes, chopped (1-2 medium)
- 1/2 cup of green or red bell peppers chopped (1 large bell pepper)
- 1/2 cup of mushrooms, chopped
- 1 cup of kale or spinach, chopped
- 1 tablespoon fresh thyme, rosemary, oregano or 1 teaspoon dried Italian or other seasoning of choice
Instructions
- Preheat the oven to 350 degrees F. Line a 6-cup muffin pan with paper liners or grease with olive oil.
- Whisk the eggs and add salt and pepper in a medium bowl. Whisk yogurt into the eggs until smooth.
- Heat olive oil in a small sauté’ pan over medium-high heat. Add vegetables and herbs or seasoning and stir to combine. Cook, stirring frequently, for about 3 minutes until the vegetables are soft. Remove the pan from the heat and let it cool to room temperature, then fold into the egg mixture.
- Divide mixture among prepared muffin cups and bake for 25 minutes, or until the tops are raised and browned.
- To store, cool completely and put in an airtight container. Refrigerate for up to four days, or freeze in an airtight freezer bag or container for up to a month.
Nutritional Information
Servings: 6
Calories per serving: 116
Total fat: 7 g (saturated fat: 2 g)
Cholesterol: 155mg
Sodium: 229 mg
Total carbohydrates: 6 g (dietary fiber: 2 g, sugars: 4 g)
Protein: 8 g