Egg Muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
1 medium (2-1/2" dia) Onions, raw 1 medium (approx 2-3/4" long, 2- Sweet peppers (bell) 2 cup, pieces or slices Mushrooms, fresh 1 serving carrot shreds 1 package (10 oz) yields Spinach, frozen 0.75 cup Kraft 2% Shredded Cheddar Cheese 1 tsp Oregano, ground 0.25 tsp Cayenne Pepper (Ground) 1 tsp Garlic powder 2 cup (not packed) Cottage Cheese, 1% Milkfat 8 large Egg, fresh, whole, raw 2 tbsp Canola Oil
Preheat oven to 375
In frying pan, heat oil
Add onions, carrots, and bell pepper
cook until soft
Stir in mushrooms and spices and cook until mushrooms release juices
Stir in spinach and cook until juices are all soaked up
In a separate large bowl, lightly beat the eggs
Stir in the cottage cheese and shredded cheese
Once completely mixed together, stir in the vegetable mixture
Mix thoroughly and then scoop into prepared baking dish or muffin pans
Bake at 375 for 24-28 minutes until eggs are set
Let cool. Eat immediately or separate into containers for easy grab 'n go meals.
Serving Size: Makes 12 2 muffin servings
In frying pan, heat oil
Add onions, carrots, and bell pepper
cook until soft
Stir in mushrooms and spices and cook until mushrooms release juices
Stir in spinach and cook until juices are all soaked up
In a separate large bowl, lightly beat the eggs
Stir in the cottage cheese and shredded cheese
Once completely mixed together, stir in the vegetable mixture
Mix thoroughly and then scoop into prepared baking dish or muffin pans
Bake at 375 for 24-28 minutes until eggs are set
Let cool. Eat immediately or separate into containers for easy grab 'n go meals.
Serving Size: Makes 12 2 muffin servings
Nutritional Info Amount Per Serving
- Calories: 133.7
- Total Fat: 7.5 g
- Cholesterol: 130.5 mg
- Sodium: 273.4 mg
- Total Carbs: 5.1 g
- Dietary Fiber: 1.4 g
- Protein: 11.9 g
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