Egg Veggie muffin
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
2 cup Spinach, fresh 1 medium (approx 2-3/4" long, 2-1/2" dia) Peppers, sweet, red, fresh 1 tsp Baking Powder 1 tbsp Extra Virgin Olive Oil 1 serving Bob's Red Mill Almond Flour - per 1/4 Cup 12 large Egg, fresh, whole, raw 4 tbsp Half & Half Cream 5% - Neilson Trutaste (by VICSCHUBERT) 55 grams Cheddar Cheese
mix eggs, half and half cream, cheese, almond flour
heat up oven to 425 F, lower to 400 F, when putting the pan in the oven.
put a bit of olive oil on muffin pan
cut pepper and spinach and place equally in the 12 muffin pan places, add egg mix, bake at 400F for 20 min or until top i brown
Serving Size: makes 12 muffin size portions
heat up oven to 425 F, lower to 400 F, when putting the pan in the oven.
put a bit of olive oil on muffin pan
cut pepper and spinach and place equally in the 12 muffin pan places, add egg mix, bake at 400F for 20 min or until top i brown
Serving Size: makes 12 muffin size portions
Nutritional Info Amount Per Serving
- Calories: 122.8
- Total Fat: 9.0 g
- Cholesterol: 192.5 mg
- Sodium: 149.2 mg
- Total Carbs: 2.2 g
- Dietary Fiber: 0.6 g
- Protein: 8.5 g
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