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Breakfast Muffin-Egg and Vegetable Recipe

Looking for an easy Breakfast Muffin-Egg and Vegetable recipe? Learn how to make Breakfast Muffin-Egg and Vegetable using healthy ingredients.


Submitted by garymcmillan

Makes 8 servings



This is a great breakfast muffin made with egg whites and veggies that's quick and easy. Just freeze them and take one out and microwave for an easy starter to your day. You can eliminate the 2 regular eggs to reduce cholesterol.

Recipe Ingredients for Breakfast Muffin-Egg and Vegetable

4 english muffins, whole wheat
16 egg whites
2 cups broccoli
1/2 cup onion
3/4 cup green pepper
2 eggs
1/2 cup reduced fat feta
1 cup salsa

Recipe Directions for Breakfast Muffin-Egg and Vegetable

  1. Use muffin pans for extra large muffin (6 per pan so 2 pans required)

  2. Spray muffin tin-with Pam or any spray coating

  3. Split the english muffins in half and press a half into the bottom of each tin

  4. Mix together all of the ingredients- except the salsa

  5. Note: For the egg whites I use 2- 250 ml cartons of egg whites only or equivalent to 16 egg whites

  6. Cook at 300 F for 45 to 60 minutes or until firm

  7. The Salsa is optional and is added when eating

Categories

Breakfast, Brunch

Nutrition Facts
Serving Size 184.3g
Amount Per Serving
Calories
151
Calories from Fat
27
% Daily Value*
Total Fat
3.0g
5%
Saturated Fat
1.3g
6%
Trans Fat
0.0g
Cholesterol
49mg
16%
Sodium
566mg
24%
Potassium
345mg
10%
Total Carbohydrates
18.0g
6%
Dietary Fiber
2.6g
10%
Sugars
3.4g
Protein
14.1g
Vitamin A 8% Vitamin C 47%
Calcium 10% Iron 10%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
A-
  Good points
  • High in riboflavin
  • Very high in selenium
  • Very high in vitamin C
  •   Bad points
  • High in cholesterol
  • High in sodium
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