Breakfast Egg and Veggie Muffins

Ingredients

  • 1/2 cup grated potato
  • 1 cup grated zucchini
  • 1 cup (reduced-fat) cheddar cheese
  • 6 large eggs
  • 1/2 cup diced onion
  • 1/2 teaspoon kosher or sea salt, more or less to taste
  • 1/2 teaspoon black pepper

Directions

  1. Oven should be preheated to 350° degrees.
  2. Oil slightly 12 cups of muffin tin and then, until downy, whisk together all ingredients.
  3. Fill muffin tins with 3/4 level and bake about 20-25 minutes until ready to serve.

Nutritional information

Yields: 6 servings | Serving Size: 2 muffins | SmartPoints: 6 |

Calories: 175 | Total Fat: 11g | Saturated Fat: 5g | Trans Fat: 0g | Cholesterol: 205mg | Sodium: 390mg | Carbohydrates: 7g | Fiber: 1g | Sugars: 1g | Protein: 12g

Recipe Adapted from: Skinnyms.com

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