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. Ingredients 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) Directions 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 |
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