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Egg Muffin Cups

Eggs, seasonings and veggies are whisked together, then poured into muffin cups and baked. Stash any leftovers in the freezer, then pop in the microwave for a quick, high-protein snack.

Serving Size

Makes 12 servings

What you'll need

1 Tablespoon olive oil
1 ½ cups chopped mixed vegetables (onion, asparagus, broccoli, peppers, etc)
12 eggs
¼ cup milk
½ teaspoon salt
½ teaspoon black pepper
1/3 cup grated Parmesan cheese

What to do

Preheat oven to 375 degrees. Lightly wipe the inside of 12 muffin cups with a paper towel dipped in canola or other mild oil.

Heat olive oil in a skillet over medium heat; add vegetables and cook, stirring, for several minutes until softened.

In a large bowl, whisk together eggs, milk, salt and pepper; stir in parmesan cheese and cooked vegetables. Ladle mixture into muffin cups. Bake in oven until eggs are set and lightly browned, about 20 minutes.

Per serving (1 muffin cup)

Calories: 100
Protein: 7 g
Carbohydrate: 2 g
Fat: 7 g

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