Egg Muffins
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 72.6
- Total Fat: 2.8 g
- Cholesterol: 97.5 mg
- Sodium: 256.2 mg
- Total Carbs: 2.0 g
- Dietary Fiber: 0.4 g
- Protein: 9.6 g
View full nutritional breakdown of Egg Muffins calories by ingredient
Introduction
This recipe makes 6 Ham & Cheese muffins and 6 Broccoli & Cheese muffins. This recipe makes 6 Ham & Cheese muffins and 6 Broccoli & Cheese muffins.Number of Servings: 12
Ingredients
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Cooking Spray
1 C Broccoli
1 4oz Ham steak, Fat Free
1 C Shredded Mozzarella, Fat Free
6 Egg Whites
6 Eggs
1/8 t Garlic Powder
1/8 t Onion Powder
Tips
Ham & Broccoli can be easily substituted for other vegetables...
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
1. Preheat oven to 375 degrees (f)
2. Spray muffin pan.
3. Cook Broccoli.
4. Meanwhile Put 1 layer of ham in 6 cups & sprinkle with half of the cheese
5. Put 1 layer of broccoli in the other 6 cups and sprinkle with the rest of the cheese
6. In a large bowl, beat eggs, and seasonings well.
7. Evenly distribute the egg mixture on top of the ham and broccoli cups.
8. Stir each cup.
9. Bake 25-35 minutes until muffins have risen and are slightly browned and set.
Serving Size: Makes 12 muffins
Number of Servings: 12
Recipe submitted by SparkPeople user ALD06200.
2. Spray muffin pan.
3. Cook Broccoli.
4. Meanwhile Put 1 layer of ham in 6 cups & sprinkle with half of the cheese
5. Put 1 layer of broccoli in the other 6 cups and sprinkle with the rest of the cheese
6. In a large bowl, beat eggs, and seasonings well.
7. Evenly distribute the egg mixture on top of the ham and broccoli cups.
8. Stir each cup.
9. Bake 25-35 minutes until muffins have risen and are slightly browned and set.
Serving Size: Makes 12 muffins
Number of Servings: 12
Recipe submitted by SparkPeople user ALD06200.