Equipment
- Large bowl
- Muffin pan
- Oven
Ingredients
- Nonstick cooking spray
- 12 large whole eggs
- 3 cups chopped frozen broccoli
- 1 medium red bell pepper diced
- 1 cup cooked black rice or forbidden rice
- 4 green onions sliced
- 2 teaspoons sea salt
- ¼ teaspoon ground black pepper
Instructions
- Crack the eggs into a large bowl and add all the remaining ingredients.
- Mix all the ingredients well.
- Spoon the mixture evenly into the 12 cups of the muffin tin. Bake for 30 to 35 minutes, or until puffed and lightly browned.
- Enjoy
Video
Notes
Tip: If you want to cook in bulk, this muffins can be stored in the refrigerator for up to 5 days in an airtight container.
Nutrition
Nutrition Facts
Broccoli, Red Bell Pepper & Black Rice Egg Muffins
Serving Size
2 muffins
Amount per Serving
Calories
193
% Daily Value*
Carbohydrates
11
g
4
%
Fiber
3
g
13
%
Protein
15
g
30
%
* Percent Daily Values are based on a 2000 calorie diet.
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