Preheat oven to 350 degrees. Spray a standard 12 cup muffin tin with nonstick cooking spray; set aside. Whisk together eggs, milk, Italian seasoning, salt, and pepper in a medium bowl. Fold in tomatoes, onions, riced cauliflower and broccoli, and Italian cheese.
For meal prepping, a batch of these egg muffins will last Monday to Friday in the fridge. Or you can freeze them for up to 3 months. We paired them with Hy-vee Short Cuts pre-sliced apples and Peaceful Piranha Sweet Potato Fries for a super simple breakfast or lunch.
Servings and Ingredients
|8||Hy-Vee large eggs|
|¼ c.||Hy-Vee 2% reduced-fat milk|
|1 ½ tsp.||Hy-Vee Italian seasoning|
|Hy-Vee ground black pepper|
|½ c.||Hy-Vee Short Cuts chopped tomatoes|
|½ c.||Hy-Vee Short Cuts chopped white onion|
|1 c.||Hy-Vee Short Cuts riced cauliflower and broccoli|
|½ c.||Hy-Vee finely shredded Italian cheese|
Things To Grab
- Standard 12 cup muffin tin
- Hy-Vee nonstick cooking spray
- Medium bowl
- Meat thermometer
- Wire cooling rack
- Airtight container for storage
Using a ladle, carefully pour egg mixture into muffin tin. Bake 20 to 25 minutes or until eggs are set along the edges and reach an internal temperature of 150 degrees. Remove eggs from oven and cool 10 on a wire rack. Remove from tin.
Store egg muffins in the refrigerator in an airtight container for up to 1 week, or cover and wrap for the freezer and store for up to 3 months.
Amounts Per Serving
- Total Fat: 9g
- Cholesterol: 255mg
- Sodium: 180mg
- Total Carbohydrates: 4g
- Protein: 12g
Hy-Vee Test Kitchen