Breakfast Egg Muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
8 large Egg, fresh, whole, raw 4 serving Egg beaters, egg substitute, 1/4 c = 1 egg (egg whites w/spices and vitamins) .5 tsp Salt .25 tsp Pepper, black .5 tsp Garlic powder 74 gram(s) bell pepper, red, sweet, raw 1 cup Baby Spinach (raw) 1 cup, chopped Kale
1. preheat hoven to 350 F. Spray muffin tin with cooking oil
2. In bowl, whisk the eggs, egg whites, salt, pepper and garlic powder. Add chopped veggies and stir.
3. Pour the egg mixture in the 12 muffin tins and bake for 15-20 minutes, until cooked through.
Serving Size: 1/4 cup sized raw
Number of Servings: 6
Recipe submitted by SparkPeople user FATMOMRUN1.
2. In bowl, whisk the eggs, egg whites, salt, pepper and garlic powder. Add chopped veggies and stir.
3. Pour the egg mixture in the 12 muffin tins and bake for 15-20 minutes, until cooked through.
Serving Size: 1/4 cup sized raw
Number of Servings: 6
Recipe submitted by SparkPeople user FATMOMRUN1.
Nutritional Info Amount Per Serving
- Calories: 127.9
- Total Fat: 6.5 g
- Cholesterol: 248.0 mg
- Sodium: 376.3 mg
- Total Carbs: 3.6 g
- Dietary Fiber: 0.9 g
- Protein: 13.1 g