Breakfast Egg Muffin
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
Egg, fresh, 4 largeEgg white, 8 largeSpinach, frozen, 1 package (10 oz) yieldsGarlic, 1 tspOnions, raw, .5 cup, choppedPepper, black, 1 tsp
Spray non-stick skillet with cooking spray. Add onions and garlic, cooking until onions become clear. Add spinach and saute just to combine. Portion equally into a 12ct muffin baking dish. Combine eggs and pour evenly over the vegetable mixture.
Bake at 300 for 15-20 minutes, until knife inserted into center comes out clean. Slow cooking keeps them from being rubbery.
Serving Size: Makes 12, muffin size,servings.
Number of Servings: 12
Recipe submitted by SparkPeople user NEZPEOPLE.
Bake at 300 for 15-20 minutes, until knife inserted into center comes out clean. Slow cooking keeps them from being rubbery.
Serving Size: Makes 12, muffin size,servings.
Number of Servings: 12
Recipe submitted by SparkPeople user NEZPEOPLE.
Nutritional Info Amount Per Serving
- Calories: 44.4
- Total Fat: 1.8 g
- Cholesterol: 63.4 mg
- Sodium: 74.4 mg
- Total Carbs: 1.9 g
- Dietary Fiber: 0.8 g
- Protein: 6.3 g
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