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Breakfast in a Muffin Cup

Breakfast in a Muffin CupPrepared by: Tammy Roberts,
Nutrition Specialist,

University of Missouri Extension

April 27, 2014


Yield: 12 Servings



  • 1 Tablespoon canola oil
  • 1 cups chopped fresh or frozen broccoli
  • 1 cup chopped red or green bell pepper
  • cup chopped onion
  • 5 slices of whole wheat bread, cubed
  • 1 cup shredded cheddar and Monterey Jack cheese
  • 5 large eggs
  • 1 cup fat free milk
  • Salt and pepper to taste
  • Cooking spray



Breakfast in a Muffin Cup
  • Heat the canola oil in a skillet over medium heat. Add broccoli, onion, and bell pepper. Cook until broccoli and peppers are soft.
  • Transfer this mixture to a bowl and add the bread cubes and cheese.
  • Beat the eggs, milk, and salt and pepper until well blended. Pour this mixture into the bread, vegetable, and cheese mixture and toss to combine.
  • Spray each muffin cup with cooking spray. Place about cup of egg mixture in each muffin cup.
  • Cover and refrigerate 1 hour or overnight.
  • Bake at 350 degrees for 20-25 minutes or until lightly browned and meat thermometer reads 160 degrees. Cut around the edges with a knife, remove from pan and serve.


Nutrition information per serving  (1 muffin cup)

Calories: 121

Total Fat: 6.4g

Saturated Fat: 2.4g
Cholesterol 110mg

Sodium: 240.9mg

Carbohydrates: 8.7g

Fiber: 1.6
Protein: 7.2g



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Last update: Monday, April 28, 2014