Veggie Egg Muffins

Veggie Egg Muffins
Be the first to
rate this recipe!
member ratings
Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 367.1
  • Total Fat: 28.6 g
  • Cholesterol: 253.6 mg
  • Sodium: 777.9 mg
  • Total Carbs: 2.7 g
  • Dietary Fiber: 1.4 g
  • Protein: 24.8 g

View full nutritional breakdown of Veggie Egg Muffins calories by ingredient


Introduction

These muffins are great for breakfast or any time you're craving quiche, but don't want the calories. These muffins are great for breakfast or any time you're craving quiche, but don't want the calories.
Number of Servings: 2

Ingredients

    Egg, fresh, 2 large
    Hellmann's Mayonaise, 2 tbsp
    Celery, raw, 1 stalk, large (11"-12" long)
    Spinach, fresh, 2 cup
    Cheddar Cheese, .5 cup, diced
    Pastrami, 3 slice (1 oz)

Tips

- Make this meat-free by not adding meat.
- Don't have all the ingredients on hand? Just use whatever you have and add eggs!


Directions

Preheat oven to 375°F. Blend everything in the food processor (or chop all but the eggs and mayo coarsely, then stir in other ingredients). Fill 6 muffin tins 2/3 full. Bake for 15 minutes. Allow to cool for 5 minutes.

Serving Size: Makes 6 muffins

Number of Servings: 2

Recipe submitted by SparkPeople user CRYSTALSMUSE.