Broccoli Rice Red Pepper Egg Muffins

Prep these egg muffins ahead of time, and make breakfast lean and green. A Paleo friendly, veggie packed egg muffin. Great for sneaking in more veggies!

Broccoli Rice Red Pepper Egg Muffins

One of our favorite things is sharing delicious and tasty recipes with you. Especially breakfast recipes because they are our favorite! Most people will skip breakfast because they are too rushed in the morning, but when ou are prepared with recipes like these Broccoli Rice Red Pepper Egg Muffins or any of our other favorite egg muffin recipes you will be set up for success every morning!

This particular recipe works well for low-carb diets, paleo, whole30, gluten-free and 21-day sugar detox plans. Pair the muffins with your favorite sides to help meet your personal macronutrient goals.

Bonus: These little bite sized breakfast muffins will cost you just cents a piece!

Broccoli Rice Red Pepper Egg Muffins Ingredients:

4 large eggs

4 large egg whites

1 tbsp. unsweetened coconut milk

½ cup broccoli, riced

¼ cup roasted red pepper, diced

½ tsp garlic powder

salt & pepper to taste

Broccoli Rice Red Pepper Egg Muffins

Print Recipe
Broccoli Rice Red Pepper Egg Muffins
Prep these egg muffins ahead of time, and make breakfast lean and green. A Paleo friendly, veggie packed egg muffin. Great for sneaking in more veggies!
Broccoli Rice Red Pepper Egg Muffins
Course Breakfast
Prep Time 5 minutes
Cook Time 20 minutes
Servings
servings
Ingredients
Course Breakfast
Prep Time 5 minutes
Cook Time 20 minutes
Servings
servings
Ingredients
Broccoli Rice Red Pepper Egg Muffins
Instructions
  1. Preheat oven to 325 F. Prepare a muffin tin by spraying with cooking spray or lightly greasing with coconut oil.
  2. In a large bowl, whisk together the eggs, egg whites, milk, garlic powder, salt and pepper.
  3. Add the riced broccoli and roasted red pepper.
  4. Transfer the mixture to the muffin tin, dividing evenly among 8 cavities.
  5. Bake at 325 F 20-22 minutes until eggs are set and firm in the center.
  6. Remove from the oven and carefully removed with a small spatula and transfer to a wire baking rack.
  7. Eat immediately, or store in the refrigerator up to 4 days.
Recipe Notes

Nutrition Per Muffin:

3g Protein, 3g Fat, 1g Carbs

 

Recipe Courtesy Of SkinnyFitALicious

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3 Comments on "Broccoli Rice Red Pepper Egg Muffins"

  1. I noticed in the recipe that it says 4 large eggs divided into whites and yolks. Then in the instructions it says whisk together eggs, milk, garlic pdr, salt and pepper. What happens with the whites? There is no mention of them. Thank you.

    • Hi Lynn –

      We apologize. It should not have said ” 4 large eggs divided into whites and yolks” I have updated the recipe for you. I hope you are able to give it a try now!

  2. I’m a little confused with the two versions of the recipe above. One says 4 large eggs and 4 large egg whites. The second one says 4 large eggs divided into yolks and whites. Then the instructions do not say anything about the egg whites. Are the egg whites used? When do you incorporate them? Is it a typo and just 4 large eggs are used? Thanks for your reply.

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