SparkPeople Advertisers Keep the Site Free
Be the first to
rate this recipe!
Create a Recipe Makeover

Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 175.9
  • Total Fat: 9.0 g
  • Cholesterol: 120.4 mg
  • Sodium: 250.9 mg
  • Total Carbs: 10.0 g
  • Dietary Fiber: 3.1 g
  • Protein: 15.0 g

View full nutritional breakdown of Danielle's Complete Breakfast Muffin calories by ingredient
Report Inappropriate Recipe

Danielle's Complete Breakfast Muffin

Submitted by: DANIROME

Introduction

This is like an omelet in a muffin tin. I play around with the ingredients, sometimes I add green chile or omit the wheat germ. These are great to keep in the frig and heat up during the week. This is like an omelet in a muffin tin. I play around with the ingredients, sometimes I add green chile or omit the wheat germ. These are great to keep in the frig and heat up during the week.
Number of Servings: 8

Ingredients

    1/2 Bell pepper, orange, red, yellow or green
    2 Asparagus spears
    1/2 cup Broccoli
    6 slices bacon
    4 large Eggs
    8 egg white or 3/4 cup Egg whites
    1/2 cup nonfat milk
    1/2 cup Sour Cream, reduced fat or greek yogurt
    .25 cup Wheat germ
    0.5 cup Shredded Sharp Cheddar Cheese
    1 chopped Green Onion
    1/2 tsp Black Pepper
    3 cloves chopped garlic (or 1/2 tsp garlic powder)

Directions

Preheat oven to 425. Spray 16 muffin tins.

1. Lay bacon strips on a pan that has a rack, lay veggies on top. Bake until bacon is done, about 15 minutes.

2. Whisk eggs, milk and sour cream in a bowl. Add all remaining ingredients, stir.

3. Chop bacon, pepper, asparagus and broccoli. Add to egg mixture. Stir well.

4. Pour into 16 muffin tins using 1/4 cup measurements.

Makes 8 servings of two muffins .

Number of Servings: 8

Recipe submitted by SparkPeople user DANIROME.






Great Stories from around the Web


Rate This Recipe