Low Fat Vegetable Egg Muffins

Start your day with a protein-packed, guilt-free breakfast by whipping up these Low Fat Vegetable Egg Muffins! Bursting with vibrant red bell peppers, nutrient-rich spinach, zucchini, and a sprinkle of green onions, these savory muffins deliver a delicious dose of veggies in every bite. Perfectly seasoned with a touch of salt and black pepper, these fluffy, oven-baked egg cups use whole eggs and egg whites for a lighter, low-fat option without compromising on flavor. Ready in just 35 minutes, they are perfect for busy mornings, meal prep, or a grab-and-go snack. Plus, they're naturally gluten-free and can be stored in the fridge for easy reheating all week long. Indulge in these crowd-pleasing, healthy breakfast bites today!

Nutriscore Rating: 73/100

Prep Time:10 mins

Cook Time:25 mins

Total Time:35 mins

Servings: 12

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

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Lightly grease a 12-cup muffin tin with nonstick cooking spray, ensuring each cup is evenly coated to prevent sticking.

Step 3

In a large mixing bowl, crack 6 whole eggs and add 4 egg whites. Whisk together until well combined and slightly frothy.

Step 4

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.

Step 5

Season the mixture with salt and black pepper, and stir to combine.

Step 6

Carefully pour the egg and vegetable mixture into the prepared muffin tin, filling each cup about 3/4 full.

Step 7

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.

Step 8

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.

Step 9

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

Serving size	(709.3g)

Amount per serving	% Daily Value*
Calories	566.9

Total Fat 29.6g	0%
Saturated Fat 9.5g	0%
Polyunsaturated Fat 0g
Cholesterol 1116mg	0%
Sodium 1886.8mg	0%
Total Carbohydrate 17.3g	0%
Dietary Fiber 4.7g	0%
Total Sugars 8.5g
Protein 56.2g	0%

Vitamin D 246IU	0%
Calcium 279.1mg	0%
Iron 8.0mg	0%
Potassium 1493.8mg	0%

*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.

Source of Calories

Fat: 47.5%

Protein: 40.1%

Carbs: 12.3%