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–+ servings

Broccoli Rice Red Pepper Egg Muffins

Prep these egg muffins ahead of time, and make breakfast lean and green. This Paleo-friendly egg muffin is great for sneaking in more veggies!
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Course: Breakfast
Cuisine: American
Keyword: Egg, Meal Prep
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 8 servings
Calories: 43kcal

Ingredients

  • 4 large eggs
  • 4 large egg whites
  • 1 tbsp. unsweetened coconut milk
  • ½ cup broccoli riced
  • ½ cup roasted red pepper diced
  • ½ tsp garlic powder
  • Salt & black pepper to taste

Instructions

  • Preheat oven to 325 F. Spray a muffin tin with cooking spray or lightly greasing with coconut oil.
  • In a large bowl, whisk together the eggs, egg whites, milk, garlic powder, salt and pepper.
  • Add the riced broccoli and roasted red pepper.
  • Transfer the mixture to the muffin tin, dividing evenly among 8 cavities.
  • Bake at 325 F for 20-22 minutes until eggs are set and firm in the center.
  • Remove from the oven and carefully remove the egg muffins with a small spatula. Transfer to a wire rack to cool completely.
  • Eat immediately, or store in the refrigerator up to 4 days.

Notes

Nutrition Per Muffin:
3g Protein, 3g Fat, 1g Carbs
WW Smart Points= Green:1  Blue:0  Purple:0

Nutrition

Serving: 1cup | Calories: 43kcal | Carbohydrates: 1g | Protein: 3g | Fat: 3g