Vegetable and Egg Muffin Cups

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.

Ingredients:

• Eggs (GI: 0)
• Bell peppers, finely chopped (GI: 15)
• Spinach, chopped (GI: 15)
• Cherry tomatoes, halved (GI: Low)
• Red onion, finely chopped (GI: 10)
• Low-fat feta cheese, crumbled (GI: 40)
• Salt and pepper to taste
• Olive oil spray

Cooking 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.

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.

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.