Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 91.0
- Total Fat: 5.4 g
- Cholesterol: 157.9 mg
- Sodium: 91.9 mg
- Total Carbs: 4.4 g
- Dietary Fiber: 0.8 g
- Protein: 6.5 g
View full nutritional breakdown of hasbrown and egg veggie muffins calories by ingredient
hasbrown and egg veggie muffins
Submitted by: 4EVERHOTNumber of Servings: 6
Ingredients
-
5 eggs
1/4 cup chopped broccoli
1/4 cup chopped onion
1/2 cup chopped bell peppers
1/2 cup simply potatoes hashbrown
1/4 cup shredde monterey and colby cheese
Directions
Spray 6 muffin cus with cooking spray and line with hashbrowns. Cook hashbrown in oven at 350 until done.
Saute vegetables in water till tender crisp, scramble eggs and add veggies. Pour into hashbrown lined muffin cups and cook until done. Portable and easy. 2 muffins is a serving. Can be warmed in microwave for easy breakfast on the go.
Serving Size: 2 muffins
Number of Servings: 6
Recipe submitted by SparkPeople user 4EVERHOT.
Saute vegetables in water till tender crisp, scramble eggs and add veggies. Pour into hashbrown lined muffin cups and cook until done. Portable and easy. 2 muffins is a serving. Can be warmed in microwave for easy breakfast on the go.
Serving Size: 2 muffins
Number of Servings: 6
Recipe submitted by SparkPeople user 4EVERHOT.
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