Ingredients:
| 2 cups | vegetables (washed and diced) (broccoli, red or green bell peppers, onion) |
| 6 | eggs |
| 1/4 teaspoon | salt |
| 1/4 teaspoon | ground black pepper |
| 1/4 teaspoon | garlic powder |
| 1/2 cup | low fat cheddar cheese, shredded |
Instructions:
- Preheat oven to 350°F. Spray muffin tin with nonstick spray.
- Add chopped vegetables to the muffin tin.
- Beat eggs in a bowl. Stir in salt, pepper, and garlic powder.
- Pour eggs into the muffin tin and bake 20-25 minutes. Remove the tin from the oven during the last 3 minutes of baking. Sprinkle the cheese on top of the muffins and return the tin to the oven.
- Bake until the temperature reaches 160°F or a knife inserted near the center comes out clean.
Nutrition Facts
6 Servings Per ContainerServing Size: 1 muffin
Amount Per Serving
Calories 110
- % Daily Value*
- Total Fat 6g
- 9%
- Saturated Fat 2.5g
- 12%
- Trans Fat 0g
- Cholesterol 190mg
- 63%
- Sodium 200mg
- 8%
- Total Carbohydrates 4g
- 1%
- Dietary Fiber 1g
- 4%
- Total Sugars 2g
- Added Sugars
- NA*
- Protein 8g
- Vitamin D 0mcg
- 0%
- Calcium 16mg
- 2%
- Iron 0mg
- 0%
- Potassium 27mg
- 0%
* The % Daily Value (DV) tells you how much a nutrient In a serving Of food contributes To a daily diet. 2,000 calories a day Is used For general nutrition advice.
NA* - We are currently In the process Of integrating the New FDA Nutrition Standards. Added Sugar information Is Not currently avaliable For the recipe. We will be updating the information shortly.
Source: Spend Smart Eat Smart