Egg Muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
8 large Egg, fresh, whole, raw 1/2 cup, chopped Onions, raw 1 1/2 cup, shredded Summer Squash 1/2 cup Flour - Gold medal all purpose flour 1/2 tsp salt1/2 tsp pepper1 tsp. Italian seasoning1/2 cup, shredded Cheddar Cheese, reserve 1/4 cup for tops of muffins
1. Preheat the oven to 350 degrees.
2. Place the eggs in a bowl and stir them to combine yolks and whites. Add the remaining ingredients, except the reserved cheese, and stir to combine.
3. Spray two 6 cup muffin tins with non stick spray and fill evenly with the egg mixture.
4. Sprinkle the tops with reserved cheese.
5. Bake in 350 degree oven for 20 minutes.
Refrigerate any leftovers, warm in microwave.
Serving Size: 1 muffin
2. Place the eggs in a bowl and stir them to combine yolks and whites. Add the remaining ingredients, except the reserved cheese, and stir to combine.
3. Spray two 6 cup muffin tins with non stick spray and fill evenly with the egg mixture.
4. Sprinkle the tops with reserved cheese.
5. Bake in 350 degree oven for 20 minutes.
Refrigerate any leftovers, warm in microwave.
Serving Size: 1 muffin
Nutritional Info Amount Per Serving
- Calories: 88.4
- Total Fat: 4.8 g
- Cholesterol: 129.0 mg
- Sodium: 77.0 mg
- Total Carbs: 5.0 g
- Dietary Fiber: 0.4 g
- Protein: 6.1 g
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