Make Ahead Egg Muffins
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 110.4
- Total Fat: 8.0 g
- Cholesterol: 195.0 mg
- Sodium: 185.0 mg
- Total Carbs: 0.1 g
- Dietary Fiber: 0.0 g
- Protein: 9.7 g
View full nutritional breakdown of Make Ahead Egg Muffins calories by ingredient
Introduction
Make on the weekend, then reheat and eat throughout the week for a quick, easy weekday breakfast.Adapted from:
http://www.kalynskitchen.com/
2006/10/egg-muffins-revisited-again.html Make on the weekend, then reheat and eat throughout the week for a quick, easy weekday breakfast.
Adapted from:
http://www.kalynskitchen.com/
2006/10/egg-muffins-revisited-again.html
Number of Servings: 12
Ingredients
-
12 large eggs
1.5 cups low fat cheddar
4 green onions (chives)
Optional: red pepper, bell pepper, mushrooms, etc.
Tips
Muffins will keep at least a week in the refrigerator without freezing. Egg muffins can be frozen and reheated. For best results, thaw in refrigerator before reheating. Microwave on high about 2 minutes to reheat.
Directions
Preheat oven to 375 F. Use regular or silicone muffin pan, 12 muffin size. If using silicone pan, spray with nonstick spray. If using regular muffin pan, put two paper liners into each slot, then spray liner with nonstick spray.
In the bottom of the muffin cups layer vegetables (optional), cheese and green onions. You want the muffin cups to be about 2/3 full, with just enough room to pour a little egg around the other ingredients.
Break eggs into large measuring bowl with pour spout and beat well, season with salt and pepper as desired.
Pour egg into each muffin cup until it is 3/4 full. I like to stir slightly with a fork. Bake 25-35 minutes until muffins have risen and are slightly browned and set.
Serving Size: Makes 12 Servings, 1 Muffin per Serving
Number of Servings: 12
Recipe submitted by SparkPeople user NICKITTY.
In the bottom of the muffin cups layer vegetables (optional), cheese and green onions. You want the muffin cups to be about 2/3 full, with just enough room to pour a little egg around the other ingredients.
Break eggs into large measuring bowl with pour spout and beat well, season with salt and pepper as desired.
Pour egg into each muffin cup until it is 3/4 full. I like to stir slightly with a fork. Bake 25-35 minutes until muffins have risen and are slightly browned and set.
Serving Size: Makes 12 Servings, 1 Muffin per Serving
Number of Servings: 12
Recipe submitted by SparkPeople user NICKITTY.