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+ Muffins

Egg and Veggie Muffins

Great hot or at room temperature. These make a perfect snack when you are on the or are perfect for your child's lunch box.
Meal Type: Breakfast, Lunch, Snack
Food Category: Breakfast, Vegetables
Dietary Preference: Dairy Free, Gluten Free, Low Carb
Servings: 2 Muffins
Calories: 142kcal

Ingredients

  • cooking spray
  • 2 eggs
  • 1 tsp water
  • 1 tsp sriracha sauce optional
  • 2 grape tomatoes
  • cup black beans drained
  • ½ cups power greens
  • 1 ounces sliced cheese

Instructions

  • Lightly grease muffin tray.
  • Put power greens into a pan over medium heat add water and cook until greens are wilted. Drain off any liquid.
  • Pack each muffin tin with power greens (I used kale and spinach)
  • Add a sliced grape tomato, small piece of Swiss cheese and 1 tbsp of black beans to each muffin.
  • In a separate bowl, beat eggs and stirred in sriracha sauce (optional and can use your favorite hot sauce)
  • Pour the egg mixture into each muffin and put in the oven for about 20 minutes or until eggs have set.

Notes

GREAT HOT OR ROOM TEMPERATURE. I LIKE THEM FOR A SNACK ON THE GO. ALSO, GREAT FOR KID'S LUNCHES.

Nutrition

Added Sugar: 1g | Serving: 1serving | Calories: 142kcal | Carbohydrates: 5g | Protein: 11g | Fat: 9g | Saturated Fat: 4g
Tried this recipe?Let us know how it was!