Egg muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
Yellow Cornmeal for dusting1 carton Trader Joe's cage free egg white, Liquid2 Cage Free Large Brown whole eggsWinter Squash, about 3/4 cup, diced and cooked til soft but still a bit firm.2 T Fresh Chives, sliced1/4 cup Roasted Sweet Bell Pepper Strips1/4 cup shredded 3 Cheese Blend Lite - Trader Joe’sSeasoning to taste and as you prefer. I used dill weed, pepper, salt, dry mustard, paprika
Grease 12 muffins cups well, sprinkle bottom of each with a little cornmeal.
Mix all other ingredients well, then spoon into cups. Cups should be almost full but with a little room so the liquid doesn't run over.
Bake at 375F about 25 minutes or until golden brown on top and toothpick comes out clean and hot (touch it to your lip - should feel warm). They will look like souffles and will fall.
Let cool and serve warm. I store in the fridge then reheat them before eating. They can also be eaten cold or room temp. and they freeze well.
Serving Size: 12 "muffins"
Number of Servings: 12
Recipe submitted by SparkPeople user KATIE123080.
Mix all other ingredients well, then spoon into cups. Cups should be almost full but with a little room so the liquid doesn't run over.
Bake at 375F about 25 minutes or until golden brown on top and toothpick comes out clean and hot (touch it to your lip - should feel warm). They will look like souffles and will fall.
Let cool and serve warm. I store in the fridge then reheat them before eating. They can also be eaten cold or room temp. and they freeze well.
Serving Size: 12 "muffins"
Number of Servings: 12
Recipe submitted by SparkPeople user KATIE123080.
Nutritional Info Amount Per Serving
- Calories: 57.5
- Total Fat: 1.2 g
- Cholesterol: 30.2 mg
- Sodium: 126.3 mg
- Total Carbs: 4.8 g
- Dietary Fiber: 0.7 g
- Protein: 6.5 g
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