Egg and Vegetable Muffins

Egg and Vegetable Muffins

Makes 12 muffins. About 85 calories each. Two muffins ≈ 170 calories.

Per muffin: 85 cal · 6g protein · 1g carbs · 6g fat

Two muffins: 170 cal · 12g protein · 2g carbs · 11g fat

Ingredients

• 10 eggs
• 2 cups chopped vegetables (spinach, peppers, onion)
• 1/2 cup crumbled feta
• Salt and pepper
• Olive oil spray

Steps

1. Heat oven to 350°F. Spray a 12-cup muffin tin.
2. Divide vegetables and feta into the cups.
3. Beat eggs with salt and pepper. Pour over the top.
4. Bake 18 to 22 minutes, until set.
5. Cool. Store in the fridge. Reheat 30–45 seconds.