Egg Muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 24
Ingredients
413 gram(s) Applegate Naturals Chicken & Sage Breakfast Sausage 15 serving Egg, Jumbo, Oakdell Farms grade A (1 egg = 63g) 2 cup Spinach, fresh 2 cup, pieces or slices Mushrooms, fresh 2 cup Cheddar Cheese, Kroger shredded Sharp Cheddar 2 pepper Jalapeno Peppers 2 tomatoes
Slice meat and chop all veggies.
Spray pan with a non-sticking spray.
Begin by layering the meat at the bottom of the pan inside each tin.
Add each veggie to your liking.
Crack eggs in a separate bowl and whisk. (season to your liking)
Pour eggs about half way full into each tin.
Sprinkle cheese on top of each tin.
Serving Size: 24 Muffins
Number of Servings: 24
Recipe submitted by SparkPeople user SWASH0817.
Spray pan with a non-sticking spray.
Begin by layering the meat at the bottom of the pan inside each tin.
Add each veggie to your liking.
Crack eggs in a separate bowl and whisk. (season to your liking)
Pour eggs about half way full into each tin.
Sprinkle cheese on top of each tin.
Serving Size: 24 Muffins
Number of Servings: 24
Recipe submitted by SparkPeople user SWASH0817.
Nutritional Info Amount Per Serving
- Calories: 124.3
- Total Fat: 8.2 g
- Cholesterol: 191.9 mg
- Sodium: 214.3 mg
- Total Carbs: 0.3 g
- Dietary Fiber: 0.2 g
- Protein: 10.5 g
Member Reviews