Vegetarian egg muffin cups

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 93.1
  • Total Fat: 3.7 g
  • Cholesterol: 92.6 mg
  • Sodium: 119.6 mg
  • Total Carbs: 7.2 g
  • Dietary Fiber: 1.1 g
  • Protein: 7.7 g

View full nutritional breakdown of Vegetarian egg muffin cups calories by ingredient
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Number of Servings: 12


    6 whole eggs
    12 egg whites
    1/2 cup cup mushrooms, chopped
    1/2 cup onions, chopped
    1/4 cup salsa
    3/4 tbsp olive oil, divided (or 1/2 tbsp and use olive oil spray like Pam)
    6 corn tortillas
    salt and pepper to taste


You may add cheese either inside or on top, but this recipe does not include those calories.


Coat each corn tortilla with a light spray of olive oil spray on each side, or a light coating of olive oil. Microwave each tortilla for 90 seconds or until crisp. Cut each tortilla into 8 pieces.

Grease 12 muffin tin cups with olive oil spray. arrange 4 tortilla pieces in each cup so that part of each piece rises above the cup.

Sautee the mushrooms and onions in 1/2 tbsp olive oil until onions brown a bit.

Beat eggs and egg whites. Fill each cup halfway with egg mixture. Divide onion and mushroom mixture and pour on top of eggs. Top with salsa and then the last of the egg mixture.

Bake at 375 degrees for 20 minutes or until done through.

Serving Size: Makes 12 muffins

Number of Servings: 12

Recipe submitted by SparkPeople user LILLAPLUM.

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