Scrambled Egg Muffins
Healthy scrambled egg muffins with leek, asparagus, mushrooms and parmesan cheese.
- 1 Tbsp. oil
- 1 cup leek chopped
- 15 asparagus spears cut into small pieces
- 4 mushrooms large, shredded
- 10 eggs
- 1/4 cup milk
- 1/3 cup parmesan cheese
- 1/2 tsp. salt
Preheat oven to 350 F. Prepare muffin pan and oil very well or use silicone liners or paper liners. Oil liners too. You don't want muffins to stick to the pan or liners.
In a saucepan heat the oil. Add leek, asparagus and mushrooms. Sautee for 10 minutes. Mix often.
In a medium bowl whisk eggs, add milk, sauteed veggies and parmesan cheese. Season with salt and pepper.
Bake muffins for 20 minutes.
Calories: 92kcal | Carbohydrates: 2g | Protein: 6g | Fat: 6g | Saturated Fat: 2g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 136mg | Sodium: 152mg | Potassium: 0mg | Fiber: 0g | Sugar: 1g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg