Mini Egg Muffins with Cheese and Veggies

• portionen: 6 servings
• aktive zeit: 10 minutes
• gesamtzeit: 26 minutes

Zutaten

1 tablespoon onion, peeled and grated (or 1/4 teaspoon onion powder)

1/2 cup butternut squash, finely grated ( (or leftover diced roasted squash, minced broccoli, grated carrot, or minced spinach)

2 eggs lightly beaten

1/2 cup cottage cheese (drained if needed)

1/4 cup shredded cheddar cheese

2 tablespoons grated Parmesan cheese

Anweisungen

Preheat the oven to 350 F and grease 12 mini muffin cups with nonstick spray very well.

Stir together all ingredients in a medium bowl.

Spoon into muffin cups, filling about to the brim.

Bake for 18-20 minutes or until firm to the touch and golden brown around the edges.

Let cool for about 5 minutes in the pan before serving to allow them to firm up a bit. Use a paring knife around the edges to help remove them if needed Serve warm or at room temperature.

Nährwertangaben

• Portionsgröße: 2 muffins
• Kalorien: 70 kcal
• Gesamtfett: 4 g
• Gesättigtes Fett: 2 g
• Ungesättigtes Fett: 2 g
• Transfett: 1 g
• Cholesterin: 64 mg
• Natrium: 140 mg
• Gesamtkohlenhydrate: 2 g
• Ballaststoffe: 1 g
• Zucker insgesamt: 1 g
• Eiweiß: 6 g