Egg/Veggie Breakfast Muffins

Submitted by: Jessica Caron


  • 2 cups chopped veggies of your choice (like broccoli, peppers, mushrooms, etc)
  • 2 oz shredded cheese, such as low-fat cheddar
  • 4 large eggs
  • 1/8 cup of milk
  • salt and fresh ground pepper, to taste


Preheat the oven to 350.

Spray a 6-muffin muffin tin (or use liners or a silicone muffin tray).  Spread your chopped veggies evenly in the 6 muffins and then sprinkle a little cheese over each one. Scramble the eggs, milk, salt & pepper in a small bowl, then fill each muffin about 3/4 full. Bake at 350 for 30 mins.


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