Scrambled Eggs Muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
Egg, fresh, 12 large Green Peppers (bell peppers), 0.5 cup, chopped Onions, raw, .5 cup, chopped *cheddar chees reduced fat shreded, 6 serving Salt, 1 tbsp Mrs. Dash (R) Lemon Pepper Seasoning Blend, 0.25 tsp
Pre-Heat over at 350. Spray 2-12 Muffin Tins
Whisk together(5 minutes) eggs, salt, Mrs. Dash in a big bowl. For lower fat content, you may substitute 6 whole eggs for .5 of a cup of egg whites.
Chop onion & green pepper and add to the mixture. Whisk once more with all ingredients for about 3 minutes. Fold in shredded cheese.
With an .5 cup scoop out mixture into each of the muffin tins- fill to the top. Unlike flour muffins, these don't rise, so to get the best size out of them: fill each one to the top.
Finally, place muffin tins into oven at 350 degrees for about 20 minutes. They will look like they are not fully cooked; but when you freeze them and re-heat them, they will finish cooking.
I normally let them cool for about 10 minutes and then I divide the batches into small ziplock bags to be able to pull out on busy weekday mornings. I try to divide the bags into family servings: we are 4, so each bag has 4 muffins- one of each person and it has worked great.
Serving Size: Makes 12-16 muffings
Number of Servings: 12
Recipe submitted by SparkPeople user RYELI26.
Whisk together(5 minutes) eggs, salt, Mrs. Dash in a big bowl. For lower fat content, you may substitute 6 whole eggs for .5 of a cup of egg whites.
Chop onion & green pepper and add to the mixture. Whisk once more with all ingredients for about 3 minutes. Fold in shredded cheese.
With an .5 cup scoop out mixture into each of the muffin tins- fill to the top. Unlike flour muffins, these don't rise, so to get the best size out of them: fill each one to the top.
Finally, place muffin tins into oven at 350 degrees for about 20 minutes. They will look like they are not fully cooked; but when you freeze them and re-heat them, they will finish cooking.
I normally let them cool for about 10 minutes and then I divide the batches into small ziplock bags to be able to pull out on busy weekday mornings. I try to divide the bags into family servings: we are 4, so each bag has 4 muffins- one of each person and it has worked great.
Serving Size: Makes 12-16 muffings
Number of Servings: 12
Recipe submitted by SparkPeople user RYELI26.
Nutritional Info Amount Per Serving
- Calories: 113.9
- Total Fat: 7.5 g
- Cholesterol: 192.2 mg
- Sodium: 755.5 mg
- Total Carbs: 1.5 g
- Dietary Fiber: 0.2 g
- Protein: 9.8 g
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