100-Calorie Cheese, Vegetable and Egg Muffins
Indulge in the delightful flavors of 100-Calorie Cheese, Vegetable and Egg Muffins, a perfect balance of nutrition and taste. These muffins are not only low in calories but also packed with protein and vibrant vegetables, making them an ideal choice for breakfast, a quick snack, or even a light dinner. With their customizable nature, you can easily swap in your favorite veggies and cheeses, ensuring that every bite is tailored to your liking. These muffins are simple to prepare and great for meal prepping—bake a batch at the beginning of the week for convenient grab-and-go meals that will satisfy both kids and adults alike.
- Prep Time: 10 minutes
- Cook Time: 18-20 minutes
- Total Time: 0 hours
- Yield: Approximately 12 muffins 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 1/2 cups shredded carrots
- 1/2 cup diced orange bell peppers
- 1/2 cup frozen peas
- 1/2 cup frozen corn
- 8 large eggs
- Salt and pepper (to taste)
- 12 tablespoons shredded cheese (such as mozzarella)
Instructions
- Preheat the oven to 375°F (190°C) and grease a non-stick muffin pan.
- In a large bowl, combine shredded carrots, diced bell peppers, frozen peas, and corn; mix well.
- Fill each muffin cavity with approximately 3 tablespoons of the vegetable mixture.
- In a measuring cup, beat the eggs with salt and pepper until well combined.
- Pour about 2-3 tablespoons of the egg mixture into each muffin cavity, filling them three-quarters full.
- Top each muffin with about one tablespoon of shredded cheese.
- Bake for 18-20 minutes until set and lightly golden on top.
- Let cool for 10 minutes before removing from the pan.
Nutrition
- Serving Size: 1 serving
- Calories: 100
- Sugar: 1g
- Sodium: 170mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 186mg