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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 124.1
  • Total Fat: 9.0 g
  • Cholesterol: 240.8 mg
  • Sodium: 161.3 mg
  • Total Carbs: 1.0 g
  • Dietary Fiber: 0.1 g
  • Protein: 9.9 g

View full nutritional breakdown of MAKEOVER: Egg Muffins (by TXGERI) calories by ingredient
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MAKEOVER: Egg Muffins (by TXGERI)

Submitted by: TXGERI

View the original recipe for Egg Muffins

Introduction

Quick & easy egg muffins to make now and take later! South Beach - all phases Quick & easy egg muffins to make now and take later! South Beach - all phases
Number of Servings: 12

Ingredients

    15 Large Eggs
    1 Green Bell Pepper
    1 Cup Shredded Cheddar Cheese (low fat if possible)
    1/4 Cup Feta Cheese (Optional)
    Garlic Seasoning to taste

Directions

Preheat oven to 375 F.

If using a silicone pan, spray with non-stick spray. If using a regular muffin pan, use 2 liners.

Beat eggs in a bowl. Add diced veggies and cheese. Add garlic seasoning to taste. Pour into muffin tins filling 2/3 full. The muffins will rise.

Bake 25-35 minutes until muffins have risen and are slightly browned and set.

Muffins will keep at least a week in the refrigerator without freezing. Egg muffins can be frozen and reheated. For best results, thaw in refrigerator before reheating. Microwave on high about 2 minutes to reheat.


Muffins will keep at least a week in the refrigerator without freezing. Egg muffins can be frozen and reheated. For best results, thaw in refrigerator before reheating. Microwave on high about 2 minutes to reheat.






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