Healthy Breakfast Egg Muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
12 large eggs 1/4 cup Milk 1 cup Spinach, fresh; chopped3/4 cup, chopped or sliced Red Ripe Tomatoes 1 tbsp onion, dried minced 1 tsp Basil 1/4 tsp Morton's Lite Salt 1/4 tsp Pepper, black 1/2 tsp Garlic powder 1/2 cup Cheese, Mozzarella Cheese, Fat/Free, Shredded Kraft For serving: Avocado, salsa, shredded cheese
1. Preheat the oven to 350°F. Grease a muffin pan with cooking spray.
2. In a large bowl, whisk together the eggs, milk, onion, basil, salt, pepper and garlic powder.
3. Stir in the spinach.
4. Divide the mixture evenly between the 12 muffin pan cups.
5. Top with diced tomatoes and shredded cheese.
6. Bake the muffins for 20 to 25 minutes, or until the egg is fully cooked. Remove the muffins from the oven and let them cool for 5 minutes in the pan then use a knife to loosen the muffins from the cups.
Top each muffin with sliced avocado, a dollop of salsa or a sprinkling of cheese then serve.
Serving Size: Makes 12 muffins, about 6 servings
2. In a large bowl, whisk together the eggs, milk, onion, basil, salt, pepper and garlic powder.
3. Stir in the spinach.
4. Divide the mixture evenly between the 12 muffin pan cups.
5. Top with diced tomatoes and shredded cheese.
6. Bake the muffins for 20 to 25 minutes, or until the egg is fully cooked. Remove the muffins from the oven and let them cool for 5 minutes in the pan then use a knife to loosen the muffins from the cups.
Top each muffin with sliced avocado, a dollop of salsa or a sprinkling of cheese then serve.
Serving Size: Makes 12 muffins, about 6 servings
Nutritional Info Amount Per Serving
- Calories: 167.6
- Total Fat: 9.3 g
- Cholesterol: 432.7 mg
- Sodium: 283.0 mg
- Total Carbs: 5.4 g
- Dietary Fiber: 0.5 g
- Protein: 15.8 g
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