Mini Egg Muffins with Cheese and Veggies

• porciones: 6 servings
• tiempo activo: 10 minutes
• tiempo total: 26 minutes

Ingredientes

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

Instrucciones

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.

Nutrición

• Tamaño de la Porción: 2 muffins
• Calorías: 70 kcal
• Grasa Total: 4 g
• Grasa Saturada: 2 g
• Grasa No Saturada: 2 g
• Grasa Trans: 1 g
• Colesterol: 64 mg
• Sodio: 140 mg
• Carbohidratos Totales: 2 g
• Fibra Dietética: 1 g
• Azúcares Totales: 1 g
• Proteína: 6 g