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B09Breakfast
Fluffy Vegetable Egg Muffins
Mediterranean-inspired
- Total time
- 25 min
- Servings
- 2
- Yield
- 6 egg muffins, 3 per serving
Ingredients
Servings2
Serves 2Recipe makes 2 servings
- 100 gLarge eggs, out of shell
- 150 gPasteurized liquid egg whites
- 50 gRed bell pepper, diced
- 30 gYellow onion, finely diced
- 8 gFresh parsley, chopped
- 5 mLOlive oil
- 0.5 gGarlic powder, no added salt
- 0.25 gGround black pepper
Instructions
- 1
Preheat oven to 350°F (175°C).
- 2
Lightly grease six muffin cups with olive oil.
- 3
Whisk eggs, egg whites, garlic powder, and black pepper.
- 4
Stir in pepper, onion, and parsley.
- 5
Divide evenly among six muffin cups.
- 6
Bake for approximately 15–20 minutes until centers are fully set and an instant-read thermometer reaches 160°F (71°C).
- 7
Let cool slightly and remove from tin. Serve three muffins per person.
Nutrition
Not calculated. Nutrition values are shown only once they've been reliably calculated. Ask your dietitian how this recipe fits your plan.