Description
Easy breakfast egg recipe for a quick breakfast that is freezer friendly.
Ingredients
Instructions
- First, preheat the oven to 350 degrees. Then, Spray muffin tins with nonstick spray.
- Measure out all the ingredients. Chop the onion, and set aside.
- Add chop the roasted red peppers, set aside and press on a paper towel to drain.
- Chop up the defrosted broccoli, and set aside. In a large (affiliate) bowl, add the egg whites, Almond milk unflavored.
- Add the chopped broccoli, onions, and roasted red peppers into the bowl.
- Add salt (affiliate), pepper (affiliate), and Italian seasoning to the bowl. Mix well. With an Ice cream scooper, scoop out enough for each of the muffin openings in the muffin tin.
- Bake in the oven for 20 minutes or until done. Check at 15 minutes to see if they are more opaque.
- Pop them out after about 5-minute rest. If you find that they are sticking, you can use a knife or icing tool and run it around the edges to loosen up the muffin.
Notes
Visit the post for additional variations to this dish!
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: oven baked
- Cuisine: American
Nutrition
- Serving Size: 3
- Calories: 51.79 kcal
- Sodium: 286.44 mg
- Fat: 0.42 g
- Saturated Fat: 0.1 g
- Trans Fat: 0.0 g
- Carbohydrates: 4.54 g
- Fiber: 1.23 g
- Protein: 7.66 g
- Cholesterol: 0.0 mg