Baked Veggie Egg Muffins

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 104.7
  • Total Fat: 6.8 g
  • Cholesterol: 206.5 mg
  • Sodium: 108.8 mg
  • Total Carbs: 2.2 g
  • Dietary Fiber: 0.4 g
  • Protein: 8.4 g

View full nutritional breakdown of Baked Veggie Egg Muffins calories by ingredient
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Introduction

This makes a wonderful breakfast when you are in a rush or simply don't have time to cook! This makes a wonderful breakfast when you are in a rush or simply don't have time to cook!
Number of Servings: 12

Ingredients

    10 Jumbo Eggs
    1/2 cup Sharp Cheddar Cheese, shredded
    3/4 cup Green Bell Pepper
    3/4 cup Onion
    1/2 cup Mushrooms (I used Baby Bella's)
    1 cup Spinach, fresh

Directions

Preheat oven to 350 degrees.

Break eggs into a large measuring cup. Beat eggs and then add in your veggies. Mix egg and veggies together. Add Cheese. Mix well. Spray a muffin tin with nonstick spray. Pour egg mixture into muffin tin.

Bake at 350 for 25 minutes, or until done.

Serving Size: Makes 12 single serve "muffins"

Number of Servings: 12

Recipe submitted by SparkPeople user LEKLOV.

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