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!
Servings: 8 servings
- 4 large eggs
- 4 large egg whites
- 1 tbsp. unsweetened coconut milk
- 1/2 cup Broccoli riced
- 1/2 cup roasted red pepper diced
- 1/2 tsp Garlic Powder
- salt & pepper to taste
Preheat oven to 325 F. Prepare a muffin tin by spraying 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 20-22 minutes until eggs are set and firm in the center.
Remove from the oven and carefully removed with a small spatula and transfer to a wire baking rack.
Eat immediately, or store in the refrigerator up to 4 days.
Nutrition Per Muffin:
3g Protein, 3g Fat, 1g Carbs
Recipe Courtesy Of SkinnyFitALicious
WW Smart Points= Green:1 Blue:0 Purple:0
Serving: 1cup | Calories: 43kcal | Carbohydrates: 1g | Protein: 3g | Fat: 3g