100-Calorie Cheese, Vegetable and Egg Muffins (gluten-free)

Averie CooksReviews(1)
DeAnn A.: "These are amazing and living in my freezer. I lov…" Read More
8Ingredients
90Calories
45Minutes

Ingredients

  • 1 1/2 cups shredded carrots (from about 4 medium peeled and trimmed carrots; do it yourself as opposed to buying bagged shredded carrots which I find to be too big, coarse, and tough due to the preservatives added)
  • 1/2 cup orange bell peppers (small diced)
  • 1/2 cup frozen peas (I didn't thaw)
  • 1/2 cup frozen corn (I didn't thaw)
  • 8 large eggs
  • salt
  • pepper
  • 12 tablespoons shredded cheese (divided, I used Mozzarella)
Read Directions

NutritionView more

90Calories
Sodium7%DV170mg
Fat9%DV6g
Protein14%DV7g
Carbs1%DV4g
Fiber4%DV1g

PER SERVING *

Calories90Calories from Fat50
% DAILY VALUE*
Total Fat6g9%
Saturated Fat2.5g13%
Trans Fat
Cholesterol150mg50%
Sodium170mg7%
Potassium140mg4%
Protein7g14%
Calories from Fat50
% DAILY VALUE*
Total Carbohydrate4g1%
Dietary Fiber1g4%
Sugars2g4%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Reviews(1)

Yummly User
DeAnn A. 12 Mar 2016
These are amazing and living in my freezer. I love that I can reheat them and I love that I can throw in almost anything that isn't going to make it another week in my fridge. I used silicone muffin molds and they didn't even stick! Easy to make. Easy to clean. Easy to freeze. I even made three separate batches with broccoli, asparagus, and Brussel sprouts, respectively. And don't be fooled. They may look small but all of that protein really fills you up. Perfect for when you don't have a lot of time!