Breakfast Egg Muffins

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Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 23.4
  • Total Fat: 0.1 g
  • Cholesterol: 0.0 mg
  • Sodium: 54.8 mg
  • Total Carbs: 2.2 g
  • Dietary Fiber: 0.6 g
  • Protein: 3.7 g

View full nutritional breakdown of Breakfast Egg Muffins calories by ingredient



Number of Servings: 16

Ingredients


    All White 100% Liquid Egg Whites, 2 cup (remove)
    Wholly Salsa, .5 tbsp (remove)
    *Garlic Powder, .25 tsp (remove)
    Basil, .25 tsp (remove)
    Thyme, ground, .25 tsp (remove)
    Chili powder, .5 tsp (remove)
    Asparagus, fresh, 14 spear, medium (5-1/4" to 7" long) (remove)
    Mushrooms, fresh, 1 cup, pieces or slices (remove)
    Red Ripe Tomatoes, 2 medium whole (2-3/5" dia) (remove)
    Spinach, fresh, 1 cup (remove)

Directions

Mix all ingredients and pour into 16 muffin cups. Bake at 400 degrees for 35 minutes. Adapted from a recipe in Oxygen Magazine!

Number of Servings: 16

Recipe submitted by SparkPeople user CORTNEYLAINE33.