Egg Muffins

These Egg Muffins are so easy to make ahead, freeze and reheat, you can’t go wrong! Prep time is just 10 minutes.

Ingredients

6 eggs
1/2 cup skim or 1% milk
1/4 teaspoon (tsp) salt
1/8 tsp pepper
1 cup low-fat or fat free shredded Cheddar cheese (4 ounces)
1/2 cup chopped zucchini
1/4 cup chopped red bell pepper
1/4 cup chopped green bell pepper
2 tablespoons chopped red onion
Directions

Preheat oven to 350 degrees Fahrenheit.

Beat eggs, milk, salt and pepper in medium bowl until blended. Add cheese, zucchini, bell pepper and onion; mix well.

Spoon evenly into 12 lightly sprayed muffin cups, about 1/4 cup each.

Bake until just set, 20--22 minutes. Cool on rack 5 minutes. Remove from cups and serve warm. Makes 12 mini egg muffins.

Nutrition facts per serving (2 mini muffins): 110 calories; 7 grams g fat; 296 mg sodium; 3 g carbohydrate; 12 g protein