Vegetarian Egg Muffins

Name: Vegetarian Egg Muffins Recipe
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 6
Ingredients: 1 cup egg substitute; 2 large egg whites (or 1/3 cup egg whites); 1 1/2 cups fresh spinach and then chop; 1 tbsp parmesan cheese; 2 tbsp fat free milk; 3 tbsp Soy bacon bits (look at the ingredients list on normal salad toppers--most are actually vegetarian!); 1 cup fat free shredded cheddar cheese

Minutes to Prepare: 5
Minutes to Cook: 15

Number of Servings: 6

Ingredients

1 cup egg substitute2 large egg whites (or 1/3 cup egg whites)1 1/2 cups fresh spinach, and then chop1 tbsp parmesan cheese2 tbsp fat free milk3 tbsp Soy bacon bits (look at the ingredients list on "normal" salad toppers--most are actually vegetarian!)1 cup fat free shredded cheddar cheese

Directions

Mix all ingredients together using a fork and pour mixture into a nonstick 6-cup muffin pan (or just 1/2 of a 12-cup), baking for approx 15 minutes (or until golden brown on top) at 400 degrees.

Serving Size:�makes 6 muffins

Servings Per Recipe: 6

Nutritional Info Amount Per Serving

Calories: 75.6
Total Fat: 1.0 g
Cholesterol: 7.0 mg
Sodium: 425.8 mg
Total Carbs: 2.2 g
Dietary Fiber: 0.2 g
Protein: 13.6 g

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