Zucchini and Onion Egg Muffins
Nutritional Info
- Servings Per Recipe: 13
- Amount Per Serving
- Calories: 48.9
- Total Fat: 2.9 g
- Cholesterol: 86.9 mg
- Sodium: 93.9 mg
- Total Carbs: 1.1 g
- Dietary Fiber: 0.1 g
- Protein: 4.6 g
View full nutritional breakdown of Zucchini and Onion Egg Muffins calories by ingredient
Introduction
I got this recipe from Health magazine, but modified it with the ingredients I have in my home. This will be great for a grab and go breakfast! I got this recipe from Health magazine, but modified it with the ingredients I have in my home. This will be great for a grab and go breakfast!Number of Servings: 13
Ingredients
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6 large eggs
3/4 cup of Non-fat milk
1/4 cup of Fat Free Shredded Cheddar Cheese
1 tsp. of Olive Oil
1 med. Zucchini shredded
1/4 cup of Onion - diced
1 oz of diced ham
dash of onion powder
dash of Pepper
dash of Basil
Dash of Parsley
Directions
Preheat oven to 400
Spray muffin tin with cooking spray
In a skillet heat the olive oil with onions, saute the onions until transparent, then add zucchini and ham, and spices and cook until tender.
In a med. bowl, add eggs and milk, wisk well.
Add cheese to milk mixture and wisk again.
Add vegetable mixture - stir
Sprinkle with a dash of pepper & salt and I top again with a little parsley.
Place egg mixture in muffin tins about 3/4 of the way full, bake in oven for 23-25 minutes.
Once it's cooled place in the fridge or freeze, grab a muffin or two and off you go to school or work.
Enjoy!!!
Serving Size: 13 standard muffins
Number of Servings: 13
Recipe submitted by SparkPeople user SHELBSYD.
Spray muffin tin with cooking spray
In a skillet heat the olive oil with onions, saute the onions until transparent, then add zucchini and ham, and spices and cook until tender.
In a med. bowl, add eggs and milk, wisk well.
Add cheese to milk mixture and wisk again.
Add vegetable mixture - stir
Sprinkle with a dash of pepper & salt and I top again with a little parsley.
Place egg mixture in muffin tins about 3/4 of the way full, bake in oven for 23-25 minutes.
Once it's cooled place in the fridge or freeze, grab a muffin or two and off you go to school or work.
Enjoy!!!
Serving Size: 13 standard muffins
Number of Servings: 13
Recipe submitted by SparkPeople user SHELBSYD.
Member Ratings For This Recipe
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DORISLITMAN
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CD13800140
