Veggie Egg Muffins
Veggie Egg Muffins are a simple mixture of eggs and fresh veggies which are baked to perfection in a muffin tin to create easy and portable breakfast muffins!
Foto: Spend With Pennies
Ingredients
12 servings
- 3 cups mixed vegetables (broccoli, mushrooms, peppers, spinach etc)
- 1 teaspoon olive oil
- 12 large eggs
- ¼ cup milk
- ½ teaspoon salt (or to taste)
- ½ teaspoon black pepper (or to taste)
- ½ teaspoon dry mustard powder
- 2 g reen onions (thinly sliced, or 3 tablespoons minced onion)
- 1 cup shredded cheddar cheese
- ¼ cup shredded Parmesan cheese
Steps
-
Preheat oven to 350°F.
-
Chop vegetables and cook in 1 teaspoon of oil until tender crisp or excess liquid is removed. Cool.
-
Spray a muffin tin very well with cooking spray.
-
Divide the vegetables, onion, and cheeses over 12 wells.
-
In a large bowl combine eggs, milk, and seasonings. Mix well.
-
Pour eggs evenly over each well. Bake 22-25 minutes or until set.
-
Remove from cups and serve warm or let cool completely and refrigerate/freeze.
Nutrition Facts (per serving)
144
kkal
Protein
10g
(40%)
Carbs
7g
(28%)
Fat
8g
(32%)
Macronutrients
Calories1447% DV
Protein10g20% DV
Carbs7g2% DV
Fat8g12% DV
*DV = Daily Value based on a 2,000 calorie diet
💰 Cost Estimate
Total Ingredients
Rp 42.024
Per Serving
Rp 3.502/serving
🏠 Save ~Rp 84.048 compared to buying!
📋 Price Breakdown (20% ingredients detected)
| Ingredient | Amount | Unit Price | Subtotal |
|---|---|---|---|
| mixed vegetables | 3 cups | - | - |
| olive oil | 1 teaspoon | - | - |
| large eggs | 12 | - | - |
| milk | 0.25 cup | - | - |
| salt | 0.5 teaspoon | - | - |
| black pepper | 0.5 teaspoon | - | - |
| dry mustard powder | 0.5 teaspoon | Rp 8.000/100g | Rp 200 |
| reen onions | 2 g | - | - |
| shredded cheddar cheese | 1 cup | Rp 30.000/170g | Rp 41.824 |
| shredded Parmesan cheese | 0.25 cup | - | - |
*Estimated market prices, may vary by region
Source: Spend With Pennies
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