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Vegetable Breakfast Muffin Cups

posted Aug 18, 2015, 12:19 PM by   [ updated Aug 19, 2015, 12:34 PM ]
Vegetable Breakfast Muffin Cups

Vegetarian, Good Source of Calcium and Vitamins A & C

Contains Eggs & Dairy, May Contain Soy

Yield: 12 muffins

These tasty muffin cups make for a quick, perfectly-portioned, protein-packed weekday breakfast. 


3 whole eggs + 3 egg whites, beaten
3 cups shredded hash brown potatoes (if using frozen, thawed)
3 tablespoons olive or vegetable oil
1/8 teaspoon salt
1/8 teaspoon pepper
2 cups shredded cheese (we used cheddar)
2 cups chopped mixed vegetables (spinach, bell pepper, mushrooms, tomatoes etc)
1 cup onion, diced
Salsa for serving, optional (1 tbsp per muffin)

1. Combine all ingredients in a bowl. Mix thoroughly.
2. Spoon mixture into 12 greased muffin cups.
3. Bake at 350F for 15 minutes, or until eggs are firm.
4. Optional: Spoon 1 tablespoon salsa over muffin when ready to eat.
*Cooked muffins can be refrigerated for up to 1 week and frozen for up to 1 month. Reheat in the microwave for a quick, balanced breakfast!

Nutrition Facts (per muffin with salsa)
160 calories, 11 g fat, 4 g saturated fat, 75 mg cholesterol, 270 mg sodium, 7 g carbohydrate, 1 g dietary fiber, 2 g sugar, 8 g protein