Recipes › Breakfasts

Veggie Egg Muffins + Toast

Muffins de huevo con verduras + pan tostado · en español

Per serving. About $3.00 per serving.

Ingredients

• eggs15 (750 g)
• liquid egg whites2 cups (500 g)
• spinach5.3 oz (150 g)
• bell peppers2 (340 g)
• onions1 (150 g)
• shredded cheddar3.5 oz (100 g)
• whole wheat bread10 slices (320 g)
• To taste: salt, pepper, cooking spray

Steps

1. Preheat oven to 350 °F / 175 °C and grease 15 muffin cups.
2. Chop the pepper, onion and spinach; divide into the cups with the cheese.
3. Whisk eggs, egg whites, salt and pepper; pour over the veggies.
4. Bake 20–22 minutes until the centers are set. Cool and store 3 per container.
5. To eat: microwave 45 seconds and serve with 2 slices of whole wheat toast.

Storage: Fridge: up to 5 days · freezer-friendly.