Mexican Egg Muffins
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 155.9
- Total Fat: 8.1 g
- Cholesterol: 171.2 mg
- Sodium: 324.8 mg
- Total Carbs: 7.5 g
- Dietary Fiber: 1.0 g
- Protein: 14.0 g
View full nutritional breakdown of Mexican Egg Muffins calories by ingredient
Number of Servings: 4
Ingredients
-
3 Whole Large Eggs
3 Large Egg Whites
1/2 cup Nonfat Milk
1 Jalapeno Pepper seeded & chopped
1/4 cup chopped Onion
10 seeded & chopped Grape Tomatoes
6 slices of Oscar Meyer Deli Fresh Oven Roasted Turkey chopped into small pieces
1/4 cup Shredded Sharp Cheddar Cheese
1/2 tablespoon Extra Virgin Olive Oil
1/4 cup drained & rinsed Black Beans
Directions
Makes 4 Servings
Preheat oven to 400.
Saute onions & pepper in evoo & let cool.
Wisk together eggs & milk, then add all the remaining ingredients to the egg mixture.
Bake in a muffin pan (sprayed with pam so it wont stick) for approx 20 minutes or until eggs are set. (I used a jumbo muffin pan)
Number of Servings: 4
Recipe submitted by SparkPeople user LEAHB1974.
Preheat oven to 400.
Saute onions & pepper in evoo & let cool.
Wisk together eggs & milk, then add all the remaining ingredients to the egg mixture.
Bake in a muffin pan (sprayed with pam so it wont stick) for approx 20 minutes or until eggs are set. (I used a jumbo muffin pan)
Number of Servings: 4
Recipe submitted by SparkPeople user LEAHB1974.