Breakfast
easy
American
Zucchini & Pepper Egg Muffins (Low Sodium)
Baked egg muffins with zucchini, red bell pepper, and onion. Portable, protein-friendly, and low in sodium.
Prep: 10 min
Cook: 18 min
260 kcal/serving
2 2 muffins
Adjust Servings
Scale ingredients and nutrition
2 servings
Ingredients
For 2 servings
- 4 pieceEgg(more recipes)beaten
- diced
- diced
- diced
Instructions
- 1
Preheat oven to 350°F (175°C). Lightly oil a muffin tin with olive oil.
- 2
In a bowl, mix beaten eggs with diced zucchini, bell pepper, onion, and black pepper.
- 3
Pour the mixture into 4 muffin cups, filling about 3/4 full.
- 4
Bake 16-18 minutes until set in the center. Cool slightly and serve warm.
Nutrition Facts
Per 2 servings
520
Calories
36g
Protein
18g
Carbs
34g
Fat
Fiber4.0g
Sugar8.0g
Sodium440mg
Cholesterol740mg
Dietary Information
Low Sodium
High Protein
Free From:
✓ Dairy
✓ Tree Nuts
✓ Peanuts
✓ Fish
✓ Shellfish
✓ Soy
Good For
Maintenance
General Health