Breakfast Egg Muffins

Breakfast Egg Muffins
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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 96.7
  • Total Fat: 5.8 g
  • Cholesterol: 165.4 mg
  • Sodium: 91.0 mg
  • Total Carbs: 3.7 g
  • Dietary Fiber: 0.4 g
  • Protein: 7.1 g

View full nutritional breakdown of Breakfast Egg Muffins calories by ingredient
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gluten free
*thanks for the inspiration FERNCREST!
gluten free
*thanks for the inspiration FERNCREST!

Number of Servings: 12


    1/3 cup milk
    9 large eggs
    1/2 tsp black pepper
    1/2 cup chopped, fresh spinach
    1/4 cup diced tomato
    1/3 cup corn flour
    2 slices (18 grams cooked) uncured, unsmoked bacon, cooked and diced
    50 grams extra sharp white cheddar, grated
    1/2 cup finely diced mushroom
    1 green onion, chopped


Preheat oven to 350 degrees.
Scramble eggs.Break eggs into bowl and whisk. Add remaining ingredients. Bake at 350 for approx 20 minutes in greased muffin tin.

Makes 12

Number of Servings: 12

Recipe submitted by SparkPeople user FIT_HAWG.

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