Looking to spice up your morning routine? Add jalapenos–the January Harvest of the Month–to egg muffins for a healthy on-the-go breakfast. Click here to print the recipe.
- 4 eggs
- 2 tbsp. milk, low fat
- 1 tsp. garlic powder
- 1 jalapeno pepper, diced (or more to taste)
- 1 tomato, diced
- ½ cup mushrooms, diced
- 2 green onions, diced
- ½ cup sharp low-fat cheddar cheese, shredded
- Salt and pepper to taste
Directions: Preheat oven to 350 degrees. Spray muffin tin with oil. Beat eggs and then mix in all other ingredients. Fill muffin tins with mixture until about 2/3 full. Bake in oven for 25 minutes or until firm. Let cool and enjoy. You can add any variety of vegetables you have on hand to make this a versatile breakfast on the go.