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Scrambled Egg Muffins

Scrambled Egg Muffins
Scrambled Egg Muffins
This healthy recipe comes from NDSU Extension Service.


2 c. washed vegetables, diced (such as broccoli, red and/or green bell peppers, onion, spinach, mushrooms)*

6 eggs

¼ tsp. salt

¼ tsp. black pepper

¼ tsp. garlic powder

½ c. low-fat cheddar cheese, shredded

(*) You can add diced ham as part of the vegetable mixture. You can sauté the vegetables in butter or oil if desired.


Preheat the oven to 350 F. Spray muffin tin cups with nonstick spray. Add chopped veggies to the muffin tin. Beat eggs in a bowl. Stir in salt, pepper and garlic powder. Pour eggs into the muffin tin and bake 20 to 25 minutes. To add cheese, remove the tin from the oven during the last three minutes of baking. Sprinkle the cheese on top of the muffins and return the tin to the oven. Bake until the internal temperature of the egg muffins reaches 160 F or a knife inserted near the center comes out clean.


Makes six servings.

Each serving has 100 calories, 6 grams (g) fat, 9 g protein, 3 g carbohydrate and 230 milligrams (mg) sodium.

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