Name: Savory Cheesy Egg Veggie Muffins
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Ingredients: Cooking spray; 1/4 cup broccoli, finely chopped; 1 small tomato, finely chopped; 1/4 cup green bell pepper, finely chopped; 1/4 cup onion, finely chopped; 1/2 tsp salt; 1/2 cup shredded low-fat cheddar cheese; 12 eggs; 1/2 tsp garlic powder; 1/4 tsp black pepper; 1/4 tsp dried basil; 1/4 tsp dried oregano; 1 cup low-fat cottage cheese

muffin

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These delicious and nutritious Cheesy Egg Veggie Muffins are packed with protein from cottage cheese and eggs. Customize them with your favorite vegetables, cheese, and cooked meat for a perfect grab-and-go breakfast. Easily freeze them for extra convenience!

Milk

Eggs

Gluten Free

Low Carb

Mediterranean

Vegetarian

Oils

milliliter

cooking spray

Fresh Vegetables

gram

broccoli

tomato

green bell pepper

onion

Seasonings

salt

Cheese

cheddar cheese

eggs

garlic powder

black pepper

dried basil

dried oregano

lowfat cottage cheese

Water

Calories

Carbohydrates

Protein

Dietary Fiber

Insoluble Fiber

Cholesterol

Trans fatty acids

Sodium

Minerals

Zinc

Copper

Selenium

Vitamin K

Vitamins

Vitamin E

Thiamin (B1)

Riboflavin (B2)

Niacin (B3)

Pantothenic acid (B5)

Vitamin B6

Alpha-carotene

Vitamin A

Beta-carotene

Beta-cryptoxanthin

Lycopene

Lutein+zeaxanthin

Dietary Folate Equivalents

Lactose

Vitamin C

Choline

Vitamin D

Calcium

Iron

Sugar

Saturated Fat

Total monounsaturated fatty acids

Total polyunsaturated fatty acids

Magnesium

Phosphorus

Potassium

Manganese

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Savory Cheesy Egg Veggie Muffins

Baking Goods

Produce

Dairy

https://s3.amazonaws.com/grocery-project/recipe_images/savory-cheesy-egg-veggie-muffins-2705547-2.jpeg

Spray the cups of a muffin tin with cooking spray.

In a large bowl, crack and whisk all 12 eggs until well combined.

Mix in the low-fat cottage cheese, chopped green bell pepper, chopped onion, chopped broccoli, chopped tomato, garlic powder, dried basil, dried oregano, salt, and pepper.

Fold in the shredded low-fat cheddar cheese.

Pour the egg mixture evenly into the prepared muffin tin cups, filling each one about 2/3 of the way full.

Bake for 20-25 minutes or until the egg muffins are puffed up and cooked through. The muffins will deflate slightly as they cool, which is normal.

Remove the muffins from the tin and allow them to cool on a wire rack. Enjoy immediately or store them in an airtight container in the refrigerator or freezer for a convenient, protein-packed breakfast option.

Savory Cheesy Egg Veggie Muffins

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