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4-ingredient vegetable egg muffins
Though this may be high in calories, eggs have been proven to help you lose weight.
So: What’s the difference between eating an egg breakfast versus a bagel breakfast with the same amount of calories? In a study published in the International Journal of Obesity, researchers found that people who ate egg breakfasts lost 65% more weight and reduced their waist size by 34% more. It’s just another reason to make eggs part of your healthy breakfast repertoire.
Nutrition information (per serving)
Calories: 71; protein: 5g; fat: 4g; carbs: 3g; sugar: 2g
Recipe and photo by Erin Palinski-Wade, R.D., C.D.E., L.D.N., C.P.T., author of Belly Fat for Dummies, on behalf of the American Egg Board.
- Cook Time
- Prep Time
- 12Servings
Ingredients
- 6 eggs
- 1 (15 1/2 oz) can diced tomatoes with green chilies, drained
- 1/2 cup milk
- 1/2 cup Mexican cheese, shredded
Preparation
- Preheat your oven to 375°.
- Whisk together eggs and milk. Add diced tomatoes and cheese, and mix evenly.
- Pour mixture into muffin tins (use either lightly greased tins or line the muffin pan with muffin liners).
- Bake for 17-20 minutes or until a fork comes out clean. Serve immediately or store leftovers in refrigerator for up to 1 week.
