Egg and Vegetable Muffins with Cheese
Prep time: 15 minutes
Cook time: 20 minutes
Total time: 35 minutes
Servings: 12 muffins
Ingredients:
6 large eggs
1 cup spinach, chopped
1/2 cup bell peppers, diced (any color)
1/2 cup mushrooms, diced
1/2 cup cherry tomatoes, halved
1/2 cup shredded low-fat cheese (cheddar or mozzarella)
1/4 teaspoon black pepper
1/4 teaspoon garlic powder
Salt to taste
Olive oil spray (for greasing muffin pan) 
Instructions:
1. Preheat the oven to 350°F (175°C).
2. Spray a muffin tin with olive oil to prevent sticking.
3. In a large mixing bowl, crack the eggs and whisk them until fully blended.
4. Stir in the chopped spinach, diced bell peppers, diced mushrooms, halved cherry tomatoes, and shredded cheese until well combined.
5. Season the mixture with black pepper, garlic powder, and salt to taste.
6. Pour the egg and vegetable mixture evenly into the prepared muffin tin, filling each cup about 3/4 full.
7. Bake in the preheated oven for about 20 minutes, or until the muffins are set and lightly golden on top.
8. Allow the muffins to cool for a few minutes in the tin before carefully removing them.
Nutritional Information (per muffin):
Calories: 70
Protein: 6g
Fat: 5g
Carbohydrates: 2g
Fiber: 1g
Sugar: 1g
Sodium: 150mg
These egg and vegetable muffins are not only low in carbs and sugar but packed with nutrients, making them an ideal breakfast option for those managing diabetes. Enjoy them warm, or store in the refrigerator for a quick grab-and-go breakfast during the week.
