egg cheese vegetable breakfast muffins

Name: egg cheese vegetable breakfast muffins Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1
Ingredients: 3 large Egg white fresh; 0.25 cup Cheese: Sargento Reduced Fat Sharp Cheddar Shredded (by MJHBB190); 37 gram(s) bell pepper red sweet raw; 4 medium Mushrooms fresh; 1.5 medium (4-1/8 long) Scallions raw

Minutes to Prepare: 15
Minutes to Cook: 20

Number of Servings: 1

Ingredients

3 large Egg white, fresh 0.25 cup Cheese: Sargento Reduced Fat Sharp Cheddar, Shredded (by MJHBB190) 37 gram(s) bell pepper, red, sweet, raw 4 medium Mushrooms, fresh 1.5 medium (4-1/8" long) Scallions, raw

Directions

Coat muffin tins well with PAM. Saute vegetables and add to the bottom of each muffin tin. place cheese equally distributed into each muffin tin. Beat the eggs in a glass measuring cup and pour evenly into the muffin tins.
Bake at 350 for 20 minutes

Serving Size: makes 12 mini-muffins or 6 regular sized muffins

Number of Servings: 1

Recipe submitted by SparkPeople user HELENPGH.

Servings Per Recipe: 1

Nutritional Info Amount Per Serving

Calories: 173.5
Total Fat: 6.7 g
Cholesterol: 20.0 mg
Sodium: 352.2 mg
Total Carbs: 8.0 g
Dietary Fiber: 2.2 g
Protein: 21.8 g

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