Let your muffin tin help you meal-prep a week's worth of protein-rich vegetarian muffin-tin eggs with roasted red peppers, veggie sausage and mozzarella cheese. Stash these in the fridge or freezer for those extra-busy mornings. Source: EatingWell.com, March 2020

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Ingredients

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Directions

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  • Preheat oven to 325 degrees F.

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  • Whisk eggs, milk, salt and pepper in a large bowl.

  • Liberally coat a 12-cup muffin pan with cooking spray (or use silicone muffin cups). Divide roasted red peppers, veggie sausage, mozzarella and sun-dried tomatoes among the muffin cups. Top with the egg mixture. Bake until set and lightly brown, 20 to 25 minutes. Let stand for 5 minutes before removing from the pan.

Tips

To make ahead: Cool completely and refrigerate in an airtight container for up to 3 days or freeze for up to 1 month. To reheat, wrap in a paper towel and microwave on High for 30 to 60 seconds.

Nutrition Facts

157 calories; 9.1 g total fat; 3 g saturated fat; 254 mg cholesterol; 462 mg sodium. 272 mg potassium; 6 g carbohydrates; 0.8 g fiber; 4 g sugar; 12.3 g protein; 2458 IU vitamin a iu; 25 mg vitamin c; 36 mcg folate; 125 mg calcium; 2 mg iron; 23 mg magnesium;

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