How To Make Veg-packed Egg Muffins with Bean Salad
Who says vegetarians don’t get to enjoy savory meals? A taste of these authentic vegetarian recipes will make you change your mind. So, you just might want to go vegetarian after your first bite.
Serves:
Ingredients
- 6 large eggs
- 1/4 cup diced red bell pepper
- 1/4 cup diced green bell pepper
- 1/4 cup diced onion
- 1/4 cup diced zucchini
- 1/4 cup diced spinach
- 1/4 cup shredded cheddar cheese
- 1/4 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 can (15.5 oz) mixed beans, drained and rinsed
- 1/4 cup chopped fresh parsley
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 clove garlic, minced
- Salt and pepper, to taste
Instructions
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Preheat the oven to 350°F (175°C) and lightly grease a muffin tin.
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In a large bowl, whisk together the eggs, diced bell peppers, onion, zucchini, spinach, shredded cheese, milk, salt, and black pepper.
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Divide the mixture evenly among the muffin cups, filling each one about 3/4 full.
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Bake for 18-20 minutes, or until the eggs are set and lightly golden on top.
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Meanwhile, in a separate bowl, combine the mixed beans, chopped parsley, olive oil, lemon juice, minced garlic, and salt and pepper to taste. Toss well to combine.
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Remove the egg muffins from the oven and let them cool for a few minutes before removing them from the muffin tin.
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Serve the egg muffins with a side of the bean salad.
Nutrition
- Calories : 205kcal
- Total Fat : 11g
- Saturated Fat : 3g
- Cholesterol : 253mg
- Sodium : 942mg
- Total Carbohydrates : 14g
- Dietary Fiber : 4g
- Sugar : 3g
- Protein : 14g
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