Breakfast Egg Muffins with Pepper and Green Onion
This recipe makes a breakfast egg muffin that is bursting with flavour coming in under 90 calories. This is such a versatile and delicious breakfast for life on the go and keeps well in the fridge for a couple of days.
Ingredients
- 6 eggs
- 1/4 cup grated cheddar cheese
- 1/2 red pepper diced
- 1 green onion
- 1/4 teaspoon olive oil
Instructions
- Preheat the oven to 375F
- Heat the oil in a non-stick pan and add in the pepper and green onion and cook for 2 - 3 minutes until just starting to soften
- Grease the cups of a nonstick 6 cup muffin pan using a little oil on kitchen paper
- Break one of the eggs into a small bowl and whisk until combined
- Pour into the muffin pan and repeat with the remaining eggs to fill all 6 muffin cups
- Season with salt and pepper
- Divide the cooked vegetables evenly between the muffin cups and mix in
- Divide the cheese evenly between each muffin cup and stir in
- Bake for 20 minutes or until the tops are firm
Nutrition Facts per serving
Calories: 87kcalCarbohydrates: 1gProtein: 7gFat: 6gSaturated Fat: 2gCholesterol: 169mgSodium: 92mgPotassium: 82mgFiber: 1gSugar: 1gVitamin A: 615IUVitamin C: 13mgCalcium: 59mgIron: 1mg
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.
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