Egg muffin poppers texas size
12 tbsp Crystal Farms Egg Whites 4 servings
1 Organic Egg, 1
2 Kraft American Singles 2
1/2 grated Zucchini 85 grams or 3oz
2 cups chopped Spinach 57 grams or 2 oz
1/4 cup chopped Onions 57 grams or 2oz
1/2 tbsp Coconut Oil - Spectrum .5 servings
4 chopped Mushrooms 85 grams or 3 oz
use silicone muffin cups to prevent sticking.
add spinach to skillet 2nd if egg poppers are too moist for your taste. heat at about 350-375 degrees for 20 minute.
*** tried this before using nonstick muffin tins greased, non-greased, with cupcake papers or with out & so on. It stuck every time & ultimately had to toss the new pan in the trash along with the batch.
The silicone cups are like magic everything comes out perfect with no hassle :)
& saute chopped onions, chopped mushroom, grated zucchini & chopped spinach. Divide evenly into 4 set aside
*Preheat oven to 350-375 degrees
*mix eggs & divide evenly into 4 or more cups
* divide 2 slices of cheese into 4 pieces each
* add 1/4 cheese per cup
* add veggies
* top with remaining cheese
Serving Size: makes 4-6 muffin size egg poppers
Number of Servings: 4
Recipe submitted by SparkPeople user DAVINAGETS88.
Rate This Recipe
Recipe CollectionsHere are user created Recipe Collection which have this recipe:
- by: WALKZWDOGZ