These veggie egg muffins are great for those busy mornings. They freeze easily.

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Recipe Summary

prep:
15 mins
cook:
20 mins
total:
35 mins
Servings:
12
Yield:
12 muffins
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C). Grease a muffin tin with cooking spray.

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  • Mix flour, Cheddar cheese, spinach, corn, milk, egg whites, and tomato in a large bowl until well combined. Spoon mixture into the muffin tin.

  • Bake in the preheated oven until tops are set and edges start to pull away from the sides of the muffin cups, 20 to 25 minutes. Cool for 5 minutes before removing from the tin.

Nutrition Facts

107 calories; protein 5.7g 12% DV; carbohydrates 14.2g 5% DV; fat 3.5g 5% DV; cholesterol 10.1mg 3% DV; sodium 77.2mg 3% DV. Full Nutrition
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