Veggie breakfast muffin

Name: Veggie breakfast muffin Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1
Ingredients: 6 tbsp follow your heart veganegg (by CASSEAPDX); 1 medium whole (2-3/5 dia) Tomatoes red ripe raw year round average; 2 cup Spinach fresh; 1 serving mushroom portabella cap - 1 cap-3 oz serv; .25 cup shredded Cheddar or Colby Cheese Low Fat; .5 cup chopped Green Peppers (bell peppers); .5 tsp Pepper black; .5 tsp Salt; 1.5 cup (8 fl oz) Water tap; .75 cup Milk nonfat (skim milk); 1 tsp crushed red pepper flakes (by TORI7HARRISON); 0.25 cup King Arthur Flour White Spelt Flour (1/09) (by ROSEHIP:-))

Minutes to Prepare: 10
Minutes to Cook: 30

Number of Servings: 1

Ingredients

6 tbsp follow your heart veganegg (by CASSEAPDX) 1 medium whole (2-3/5" dia) Tomatoes, red, ripe, raw, year round average 2 cup Spinach, fresh 1 serving mushroom, portabella cap - 1 cap-3 oz serv .25 cup, shredded Cheddar or Colby Cheese, Low Fat .5 cup, chopped Green Peppers (bell peppers) .5 tsp Pepper, black .5 tsp Salt 1.5 cup (8 fl oz) Water, tap .75 cup Milk, nonfat (skim milk) 1 tsp crushed red pepper flakes (by TORI7HARRISON) 0.25 cup King Arthur Flour, White Spelt Flour (1/09) (by ROSEHIP:-))

Directions

Combine all ingredients and wisk together until smooth. Use ice cream scoop to place batter into sprayed/oiled muffin tins. Cook at 350 for about 30 minutes. Add 5 minute increments for increased crispness.

Serving Size: 4.25 servings

Number of Servings: 1

Recipe submitted by SparkPeople user EMJAIN98.

Servings Per Recipe: 1

Nutritional Info Amount Per Serving

Calories: 477.5
Total Fat: 8.2 g
Cholesterol: 9.7 mg
Sodium: 1,820.3 mg
Total Carbs: 66.8 g
Dietary Fiber: 20.3 g
Protein: 29.8 g

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