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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 80.0
  • Total Fat: 5.6 g
  • Cholesterol: 159.4 mg
  • Sodium: 87.9 mg
  • Total Carbs: 2.3 g
  • Dietary Fiber: 0.5 g
  • Protein: 5.4 g

View full nutritional breakdown of Veggie Breakfast Muffins calories by ingredient
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Veggie Breakfast Muffins

Submitted by: MISSFIT_MARIS

Introduction

Low sodium and low carb breakfast muffins. Lots of veggies and easy to make. This was the first time I made them, think I will add more veggies next time. Also I love salt and think they would be better with it so if you are not on a low sodium diet I would definitely add some. Low sodium and low carb breakfast muffins. Lots of veggies and easy to make. This was the first time I made them, think I will add more veggies next time. Also I love salt and think they would be better with it so if you are not on a low sodium diet I would definitely add some.
Number of Servings: 8

Ingredients

    6 large eggs
    .5 Cup Green Bell Pepper
    .25 Cup Thawed Frozen Chopped Spinach
    1 Cup Mushrooms
    1 Clove Garlic(whatever you prefer)
    4 pieces chopped Sundried Tomatos
    1 Tbsp Extra Virgin Olive Oil


Directions

Sautee all veggies in EVOO and set aside to let cool. Mix 6 eggs together and then stir in cooled veggies. Spray muffin tin with cooking spray then add egg mixture to each muffin. I used a 1/3cup to measure out my servings. Made about 8 breakfast muffins.

Cook for 20-30 minutes at 350 degrees, until egg is is cooked all the way through.

Number of Servings: 8

Recipe submitted by SparkPeople user MISSFIT_MARIS.






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