Egg Muffins baked in muffin cups

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 110.0
  • Total Fat: 6.8 g
  • Cholesterol: 191.1 mg
  • Sodium: 287.5 mg
  • Total Carbs: 1.1 g
  • Dietary Fiber: 0.1 g
  • Protein: 10.8 g

View full nutritional breakdown of Egg Muffins baked in muffin cups calories by ingredient
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Introduction

Egg muffins baked in muffin cups (from healthyrecipesblogs.com) Egg muffins baked in muffin cups (from healthyrecipesblogs.com)
Number of Servings: 12

Ingredients

    12 large eggs
    1/2 cup non-fat plain Greek yogurt
    1/2 tsp. salt
    1/4 tsp. black pepper
    1 cup shredded parmesan
    1/2 cup chopped green onions or chives

Directions

1. Preheat oven to 375 F. Place a 12 cup silicone muffin pan on a baking sheet and spray the cups with nonstick spray.
2. Mix all ingredients. Fill cups.
3. Bake 35 mins, until muffins are set, puffed and lightly browned. They are very puffy when you take them out of the oven, then deflate a little as they cool.
4. Allow to cool for 5 mins until easier to handle, then remove to a wire rack. Eat warm. OK to refrigerate leftovers for a few days.

Serving Size: Makes 12 muffins

Number of Servings: 12

Recipe submitted by SparkPeople user LITTLAH.

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