coops Kitchen summer garden Egg muffin
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 11
Ingredients
6 egg yokes 2 large Egg, fresh, 1/3 cup Raw Whole Milk1 cup, raw chopped or sliced Red or yellow Ripe Tomatoes ,1 Clove of Garlic raw .5 tbsp Olive Oil 1 cup, chopped Broccoli, cooked 1/3 cup, sliced Zucchini Raw.1 tbsp Parsley raw .5 tbsp chopped Fresh Chives
1. whip eggs and milk together
2. add all the ingredients , make sure they are all chopped to small pieces .
3. reserve the chives for sprinkling on top .
4. preheat the oven to 350
5. spray muffin tin with organic oil spray, coconut , olive or a coat of butter.
6. use a 1/4 cup and pour into muffin tin. if you can get 12 go for it.
bake 18 to 20 mins. until cooked through and getting brown and crispy around the edges.
eat hot , cool the rest on a rack . freeze or keep in fridge for a few days
Serving Size: 11
Number of Servings: 11
Recipe submitted by SparkPeople user CRICK12345.
2. add all the ingredients , make sure they are all chopped to small pieces .
3. reserve the chives for sprinkling on top .
4. preheat the oven to 350
5. spray muffin tin with organic oil spray, coconut , olive or a coat of butter.
6. use a 1/4 cup and pour into muffin tin. if you can get 12 go for it.
bake 18 to 20 mins. until cooked through and getting brown and crispy around the edges.
eat hot , cool the rest on a rack . freeze or keep in fridge for a few days
Serving Size: 11
Number of Servings: 11
Recipe submitted by SparkPeople user CRICK12345.
Nutritional Info Amount Per Serving
- Calories: 70.0
- Total Fat: 5.2 g
- Cholesterol: 34.7 mg
- Sodium: 23.8 mg
- Total Carbs: 2.5 g
- Dietary Fiber: 0.7 g
- Protein: 1.9 g
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