Veggie Breakfast Muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
6 large eggs.5 Cup Green Bell Pepper.25 Cup Thawed Frozen Chopped Spinach1 Cup Mushrooms1 Clove Garlic(whatever you prefer)4 pieces chopped Sundried Tomatos1 Tbsp Extra Virgin Olive Oil
Sautee all veggies in EVOO and set aside to let cool. Mix 6 eggs together and then stir in cooled veggies. Spray muffin tin with cooking spray then add egg mixture to each muffin. I used a 1/3cup to measure out my servings. Made about 8 breakfast muffins.
Cook for 20-30 minutes at 350 degrees, until egg is is cooked all the way through.
Number of Servings: 8
Recipe submitted by SparkPeople user MISSFIT_MARIS.
Cook for 20-30 minutes at 350 degrees, until egg is is cooked all the way through.
Number of Servings: 8
Recipe submitted by SparkPeople user MISSFIT_MARIS.
Nutritional Info Amount Per Serving
- Calories: 80.0
- Total Fat: 5.6 g
- Cholesterol: 159.4 mg
- Sodium: 87.9 mg
- Total Carbs: 2.3 g
- Dietary Fiber: 0.5 g
- Protein: 5.4 g
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