Broccoli Rice Red Pepper Egg Muffins
Prep these egg muffins ahead of time, and make breakfast lean and green. This Paleo-friendly egg muffin is great for sneaking in more veggies!
Prep Time: 5 minutes minutes
Cook Time: 20 minutes minutes
Total Time: 25 minutes minutes
Course: Breakfast
Cuisine: American
Diet: Gluten Free
Keyword: Egg, Meal Prep
Servings: 8 servings
Calories: 43kcal
Author: Meal Prep on Fleek
- 4 large eggs
- 4 large egg whites
- 1 tbsp. unsweetened coconut milk
- ½ cup broccoli riced
- ½ cup roasted red pepper diced
- ½ tsp garlic powder
- Salt & black pepper to taste
Preheat oven to 325 F. Spray a muffin tin with cooking spray or lightly greasing with coconut oil.
In a large bowl, whisk together the eggs, egg whites, milk, garlic powder, salt and pepper.
Add the riced broccoli and roasted red pepper.
Transfer the mixture to the muffin tin, dividing evenly among 8 cavities.
Bake at 325 F for 20-22 minutes until eggs are set and firm in the center.
Remove from the oven and carefully remove the egg muffins with a small spatula. Transfer to a wire rack to cool completely.
Eat immediately, or store in the refrigerator up to 4 days.
Nutrition Per Muffin:
3g Protein, 3g Fat, 1g Carbs
WW Smart Points= Green:1 Blue:0 Purple:0
Serving: 1cup | Calories: 43kcal | Carbohydrates: 1g | Protein: 3g | Fat: 3g