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Ingredients
- 15 Large Eggs
- 1 Green Bell Pepper
- 1 Cup Shredded Cheddar Cheese (low fat if possible)
- 1/4 Cup Feta Cheese (Optional)
- Garlic Seasoning to taste
Details
Servings 12
Adapted from recipes.sparkpeople.com
Preparation
Step 1
Preheat oven to 375 F.
If using a silicone pan, spray with non-stick spray. If using a regular muffin pan, use 2 liners.
Beat eggs in a bowl. Add diced veggies and cheese. Add garlic seasoning to taste. Pour into muffin tins filling 2/3 full. The muffins will rise.
Bake 25-35 minutes until muffins have risen and are slightly browned and set.
Muffins will keep at least a week in the refrigerator without freezing. Egg muffins can be frozen and reheated. For best results, thaw in refrigerator before reheating. Microwave on high about 2 minutes to reheat.
Muffins will keep at least a week in the refrigerator without freezing. Egg muffins can be frozen and reheated. For best results, thaw in refrigerator before reheating. Microwave on high about 2 minutes to reheat.
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