Scrambled Eggs Muffins
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 113.9
- Total Fat: 7.5 g
- Cholesterol: 192.2 mg
- Sodium: 755.5 mg
- Total Carbs: 1.5 g
- Dietary Fiber: 0.2 g
- Protein: 9.8 g
View full nutritional breakdown of Scrambled Eggs Muffins calories by ingredient
Introduction
Great way to have the protein from eggs at your disposal, straight from the freezer on busy weekday mornings Great way to have the protein from eggs at your disposal, straight from the freezer on busy weekday morningsNumber of Servings: 12
Ingredients
-
Egg, fresh, 12 large
Green Peppers (bell peppers), 0.5 cup, chopped
Onions, raw, .5 cup, chopped
*cheddar chees reduced fat shreded, 6 serving
Salt, 1 tbsp
Mrs. Dash (R) Lemon Pepper Seasoning Blend, 0.25 tsp
Tips
For an added kick, you may add jalapeņo peppers to some, so the grown-ups for a kick of these muffins while in a hurry. You may also add chopped turkey bacon, or turkey sausage; then you have a lot more options than your regular bowl of oatmeal or cereal in the busy mornings.
Directions
Pre-Heat over at 350. Spray 2-12 Muffin Tins
Whisk together(5 minutes) eggs, salt, Mrs. Dash in a big bowl. For lower fat content, you may substitute 6 whole eggs for .5 of a cup of egg whites.
Chop onion & green pepper and add to the mixture. Whisk once more with all ingredients for about 3 minutes. Fold in shredded cheese.
With an .5 cup scoop out mixture into each of the muffin tins- fill to the top. Unlike flour muffins, these don't rise, so to get the best size out of them: fill each one to the top.
Finally, place muffin tins into oven at 350 degrees for about 20 minutes. They will look like they are not fully cooked; but when you freeze them and re-heat them, they will finish cooking.
I normally let them cool for about 10 minutes and then I divide the batches into small ziplock bags to be able to pull out on busy weekday mornings. I try to divide the bags into family servings: we are 4, so each bag has 4 muffins- one of each person and it has worked great.
Serving Size: Makes 12-16 muffings
Number of Servings: 12
Recipe submitted by SparkPeople user RYELI26.
Whisk together(5 minutes) eggs, salt, Mrs. Dash in a big bowl. For lower fat content, you may substitute 6 whole eggs for .5 of a cup of egg whites.
Chop onion & green pepper and add to the mixture. Whisk once more with all ingredients for about 3 minutes. Fold in shredded cheese.
With an .5 cup scoop out mixture into each of the muffin tins- fill to the top. Unlike flour muffins, these don't rise, so to get the best size out of them: fill each one to the top.
Finally, place muffin tins into oven at 350 degrees for about 20 minutes. They will look like they are not fully cooked; but when you freeze them and re-heat them, they will finish cooking.
I normally let them cool for about 10 minutes and then I divide the batches into small ziplock bags to be able to pull out on busy weekday mornings. I try to divide the bags into family servings: we are 4, so each bag has 4 muffins- one of each person and it has worked great.
Serving Size: Makes 12-16 muffings
Number of Servings: 12
Recipe submitted by SparkPeople user RYELI26.