Low Fat Vegetable Egg Muffins
Start your day with a protein-packed and nutrient-rich breakfast by whipping up these Low Fat Vegetable Egg Muffins! Bursting with vibrant veggies like red bell peppers, spinach, zucchini, and green onions, these savory egg muffins are light, fluffy, and full of flavor. With only 10 minutes of prep and a quick bake time, they’re the ultimate make-ahead meal for busy mornings or a convenient grab-and-go snack. Made with a blend of whole eggs and egg whites, these muffins are low in fat and high in protein, perfect for a healthy lifestyle. Whether served fresh out of the oven or reheated from the fridge, these guilt-free, gluten-free breakfast bites will be a hit with the whole family!
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Recipe Information
Ingredients
- 6 large Eggs
- 4 large Egg whites
- 0.5 cup Red bell pepper, diced
- 1 cup Spinach, finely chopped
- 0.5 cup Zucchini, shredded
- 2 medium Green onions, thinly sliced
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 as needed Nonstick cooking spray
Instructions
Preheat your oven to 375°F (190°C).
Lightly grease a 12-cup muffin tin with nonstick cooking spray, ensuring each cup is evenly coated to prevent sticking.
In a large mixing bowl, crack 6 whole eggs and add 4 egg whites. Whisk together until well combined and slightly frothy.
Add the diced red bell pepper, chopped spinach, shredded zucchini, and sliced green onions to the egg mixture. Stir gently to evenly distribute the vegetables.
Season the mixture with salt and black pepper, and stir to combine.
Carefully pour the egg and vegetable mixture into the prepared muffin tin, filling each cup about 3/4 full.
Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until the egg muffins are puffed up and set in the center. You can test for doneness by inserting a toothpick into the center of a muffin—it should come out clean.
Remove the muffin tin from the oven and let the muffins cool for 5 minutes in the tin. Then, run a small knife around the edges of each muffin to release them and transfer to a wire rack to cool completely.
Serve warm, or store in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave for 20-30 seconds before serving.
Nutrition Facts
Calories |
567 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.6 g | 38% | |
| Saturated Fat | 9.5 g | 48% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1116 mg | 372% | |
| Sodium | 1887 mg | 82% | |
| Total Carbohydrate | 17.3 g | 6% | |
| Dietary Fiber | 4.7 g | 17% | |
| Total Sugars | 8.5 g | ||
| Protein | 56.2 g | 112% | |
| Vitamin D | 6.2 mcg | 31% | |
| Calcium | 279 mg | 21% | |
| Iron | 8.0 mg | 44% | |
| Potassium | 1494 mg | 32% | |
*The % Daily Value 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.
