Omelette Muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
12 large Egg, fresh, whole, raw 1 large (2-1/4 per lb, approx 3- Sweet peppers (bell) 1 cup, chopped Onions, raw 1 serving Green Onion (fresh-1 stalk) 2 cup, chopped Kale .5 cup Kraft 2% Shredded Cheddar Cheese 1 tbsp Olive Oil
Chop veggies.
Pour olive oil in frying pan. Saute the veggies until soft.
Using a non-stick muffin tin, transfer the sautéed veggies to the muffin tin.
In a large bowl, crack 12 eggs. Season using various dried herbs and salt and pepper as preferred.
Stir cheese into the egg mixture, then spoon the egg mixture over each clump of sautéed veggies.
Bake at 400 for 25 min. Remove, cool, and individually wrap in plastic.
Serving Size: 12 muffins
Number of Servings: 12
Recipe submitted by SparkPeople user WHATSUPCHUCK.
Pour olive oil in frying pan. Saute the veggies until soft.
Using a non-stick muffin tin, transfer the sautéed veggies to the muffin tin.
In a large bowl, crack 12 eggs. Season using various dried herbs and salt and pepper as preferred.
Stir cheese into the egg mixture, then spoon the egg mixture over each clump of sautéed veggies.
Bake at 400 for 25 min. Remove, cool, and individually wrap in plastic.
Serving Size: 12 muffins
Number of Servings: 12
Recipe submitted by SparkPeople user WHATSUPCHUCK.
Nutritional Info Amount Per Serving
- Calories: 110.4
- Total Fat: 7.1 g
- Cholesterol: 189.3 mg
- Sodium: 115.0 mg
- Total Carbs: 3.7 g
- Dietary Fiber: 1.0 g
- Protein: 8.2 g
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