100-Calorie Cheese, Vegetable and Egg Muffins
Enjoy a nutritious start to your day with these delightful 100-Calorie Cheese, Vegetable and Egg Muffins! Bursting with protein from eggs and vibrant veggies like carrots and bell peppers, these muffins are not only satisfying but also incredibly versatile. Perfect for breakfast, lunch, or as a quick snack on the go, they are easy to customize with your favorite ingredients. With just 100 calories each, you can indulge guilt-free while maintaining your healthy eating goals. Plus, they freeze beautifully—making meal prep a breeze! Whip up a batch today and enjoy deliciousness wrapped in convenience.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Makes 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 (e.g., Mozzarella)
Instructions
- Preheat your oven to 375°F (190°C) and thoroughly spray a non-stick muffin pan with cooking spray.
- In a large bowl, combine the shredded carrots, diced bell peppers, frozen peas, and corn.
- Fill each muffin cavity with about 3 tablespoons of the vegetable mixture.
- In a glass measuring cup, whisk together the eggs with salt and pepper until well combined.
- Pour about 2-3 tablespoons of the egg mixture into each muffin cavity over the vegetables.
- Top each muffin with approximately one tablespoon of shredded cheese.
- Bake in the preheated oven for 18-20 minutes until set and lightly golden.
- Allow muffins to cool in the pan for about ten minutes before removing carefully.
Nutrition
- Serving Size: 1 muffin
- Calories: 100
- Sugar: 2g
- Sodium: 180mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 150mg