Veggie Egg Muffins
- Number of Servings: 6
Ingredients
.25 tsp Garlic powder .5 tsp Salt 1 serving cooking spray, extra virgin olive oil (by MURKOV) 2 large Egg, fresh, whole, raw 1.25 cup Egg whites, Naturegg Simply Egg Whites, 1/4 cup = 2 egg whites 1 cup, chopped or sliced Red Ripe Tomatoes 1 cup Spinach, fresh .5 cup, pieces or slices Mushrooms, fresh .5 cup, chopped Onions, raw .25 tsp Pepper, black .5 cup, crumbled Feta Cheese
Preheat oven to 350°.
In a large bowl, beat eggs. Add veggies, salt, garlic powder and pepper. Stir in cheese.
Spoon by 1/3 cupfuls into muffin cups coated with olive oil or lined with muffin paper. Bake 25 minutes or until a knife inserted near the center comes out clean.
Serving Size: 12 muffins, 2 = 1 serving
Number of Servings: 6
Recipe submitted by SparkPeople user NLORD65.
In a large bowl, beat eggs. Add veggies, salt, garlic powder and pepper. Stir in cheese.
Spoon by 1/3 cupfuls into muffin cups coated with olive oil or lined with muffin paper. Bake 25 minutes or until a knife inserted near the center comes out clean.
Serving Size: 12 muffins, 2 = 1 serving
Number of Servings: 6
Recipe submitted by SparkPeople user NLORD65.
Nutritional Info Amount Per Serving
- Calories: 96.4
- Total Fat: 4.4 g
- Cholesterol: 73.1 mg
- Sodium: 447.6 mg
- Total Carbs: 3.7 g
- Dietary Fiber: 0.8 g
- Protein: 10.5 g
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