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Corn, Sweet Peppers, Cilantro, and Pepper Jack Egg Muffins

Corn, Sweet Peppers, Cilantro, and Pepper Jack Egg Muffins

Ingredients

  • 10 large eggs
  • 1/2 cup 2 percent milk
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon Tabasco sauce
  • Freshly ground black pepper
  • 2 teaspoons olive oil
  • 1 cup finely chopped red bell pepper
  • 4 scallions
  • 1 1/3 cups frozen corn
  • 2/3 cup shredded pepper Jack cheese
  • 2 tablespoons chopped cilantro

Directions

  1. First, preheat the oven to 425 degrees F and coat a nonstick 12-cup muffin pan with cooking spray; set it aside.
  2. In a large bowl, whisk together eggs, milk, salt, pepper, and Tabasco sauce for base.
  3. In a nonstick skillet over medium, heat 2 teaspoons olive oil. Add 1 cup finely chopped red bell pepper and saute for 1 minute; add 4 scallions, thinly sliced, and cook for 1 minute more.
  4. Stir in 1 1/3 cups frozen corn, thawed and drained; remove from heat, divide among muffin cups, and top with 2/3 cup shredded pepper Jack cheese.
  5. Stir 2 tablespoons chopped cilantro into egg mixture and divide among cups. Bake until just set, about 12 minutes. Cool in pan 2 minutes before removing.

Note

  • Recipe courtesy of Laraine Perri.

Nutrition Information

Per serving: 240 kcal cal., 14 g fat (6 g sat. fat), 12 g carb., 2 g fiber, 15 g pro.. Percent Daily Values are based on a 2,000 calorie diet

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