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Flourless Egg Muffins are filled with sautéed bell peppers, onions and mushrooms. Add some fresh tomatoes and grated cheese and you have a perfect little protein bite to satisfy any craving.

Flourless Egg Muffins

Dina Driggs
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Breakfast
Cuisine American

Ingredients
  

  • 1/2 Cup Yellow Bell Pepper, about half a pepper
  • 1/2 Cup Orange Bell Pepper, about half a pepper
  • 1/2 Cup Red Bell Pepper, about half a pepper
  • 1 Med. Onion
  • 2 Cups Mushrooms
  • 1 Tbsp. Butter or Olive Oil
  • 2 Med. Tomatoes
  • 1 1/2 Cups Cheddar Cheese
  • 9 Eggs

Instructions
 

  • Preheat oven to 350°. 
  • Chop all vegetables into small pieces.
  • Sauté bell peppers, onions and mushrooms in butter or olive oil.
  • Cool cooked vegetables.
  • Grate cheese.
  • Mix eggs with a wire whisk.
  • Add the cooled vegetables and the chopped tomatoes to the eggs.
  • Add the grated cheese and use a spoon to mix everything together.
  • Spray muffin tins well with vegetable spray.
  • Place 1/4 cup of egg mixture into each muffin tin.
  • Cook for 25-30 minutes.
  • Loosen each egg muffin from the muffin tin after cooking.
  • Serve immediately or refrigerate.
Keyword Bell Pepper, Cheese, Eggs, Mushrooms, Onions, Tomatoes
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