Vegetable and Egg Muffin Cups
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Ingredients
Instructions
- 1
Preheat the oven to 350°F (180°C) and lightly spray a muffin tin with olive oil.
- 2
In a bowl, whisk together the eggs and season with salt and pepper.
- 3
Divide the chopped bell peppers, spinach, cherry tomatoes, red onion, and crumbled feta cheese among the muffin tin cups.
- 4
Pour the whisked eggs over the vegetable mixture in each muffin cup, filling about 3/4 full.
- 5
Bake in the preheated oven for 20-25 minutes or until the egg muffins are set and slightly golden on top.
- 6
Allow the muffin cups to cool slightly before removing them from the tin.
- 7
Serve the Vegetable and Egg Muffin Cups warm or at room temperature.
Description:
Start your morning with these delicious and wholesome Vegetable and Egg Muffin Cups. Packed with a variety of vegetables and protein from eggs, these muffin cups make a perfect grab-and-go breakfast option for seniors with diabetes.
Flavor Profile:
These Vegetable and Egg Muffin Cups offer a flavorful combination of colorful vegetables, creamy feta cheese, and fluffy eggs. They are easy to customize with your favorite veggies and make a convenient and nutritious breakfast choice.
Serving Size:
This recipe makes 6 Vegetable and Egg Muffin Cups.
| Nutritional Information | Amount per Serving |
|---|---|
| Calories | 110 |
| Total Fat | 6g |
| - Saturated Fat | 2g |
| Cholesterol | 190mg |
| Sodium | 190mg |
| Total Carbohydrates | 4g |
| - Dietary Fiber | 1g |
| - Total Sugars | 2g |
| Protein | 9g |
| Calcium | 63mg |
| Iron | 1.3mg |
Type 2 Diabetic Friendly: These Vegetable and Egg Muffin Cups are a diabetic-friendly breakfast choice that provides a good balance of protein, vegetables, and essential nutrients. They are low in carbohydrates and sugars, making them ideal for managing blood sugar levels effectively.
Disclaimer: Nutritional facts are AI-generated and may vary based on ingredients used.
