Egg Muffins baked in muffin cups
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
12 large eggs1/2 cup non-fat plain Greek yogurt1/2 tsp. salt1/4 tsp. black pepper1 cup shredded parmesan1/2 cup chopped green onions or chives
1. Preheat oven to 375 F. Place a 12 cup silicone muffin pan on a baking sheet and spray the cups with nonstick spray.
2. Mix all ingredients. Fill cups.
3. Bake 35 mins, until muffins are set, puffed and lightly browned. They are very puffy when you take them out of the oven, then deflate a little as they cool.
4. Allow to cool for 5 mins until easier to handle, then remove to a wire rack. Eat warm. OK to refrigerate leftovers for a few days.
Serving Size: Makes 12 muffins
Number of Servings: 12
Recipe submitted by SparkPeople user LITTLAH.
2. Mix all ingredients. Fill cups.
3. Bake 35 mins, until muffins are set, puffed and lightly browned. They are very puffy when you take them out of the oven, then deflate a little as they cool.
4. Allow to cool for 5 mins until easier to handle, then remove to a wire rack. Eat warm. OK to refrigerate leftovers for a few days.
Serving Size: Makes 12 muffins
Number of Servings: 12
Recipe submitted by SparkPeople user LITTLAH.
Nutritional Info Amount Per Serving
- Calories: 110.0
- Total Fat: 6.8 g
- Cholesterol: 191.1 mg
- Sodium: 287.5 mg
- Total Carbs: 1.1 g
- Dietary Fiber: 0.1 g
- Protein: 10.8 g
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