Egg, tomato and cheese "muffins"

Egg, tomato and cheese
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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 66.5
  • Total Fat: 3.9 g
  • Cholesterol: 97.6 mg
  • Sodium: 146.3 mg
  • Total Carbs: 3.1 g
  • Dietary Fiber: 0.5 g
  • Protein: 4.9 g

View full nutritional breakdown of Egg, tomato and cheese "muffins" calories by ingredient
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Easy breakfast or lunch on the go. Easy breakfast or lunch on the go.
Number of Servings: 12


    6 large eggs
    3/4 cup tomato sauce
    1/2 cup nonfat milk
    3/4 cup chopped onion
    1/2 cup green pepper
    salt and pepper to taste
    garlic powder and/or seasonings of your choice
    50 grams grated cheddar cheese


Totally customizable recipe to your tastes. Can even add shredded chicken or chopped ham (not accounted for in nutrition information.


Spray muffin cups with nonstick spray. I used silicone ones. Put raw chopped veggies in the bottom.

In blender, put eggs, tomato sauce and milk as well as seasonings of your choice. Pour over veggies in muffin cups and top with cheddar cheese.

Bake in 400 degree oven for about 20 minutes. Allow to cool and then remove from muffin cups. Store in fridge and microwave a few seconds when you want.

Serving Size: Makes 12 "muffins"

Number of Servings: 12

Recipe submitted by SparkPeople user DANCEMOM1970.

TAGS:  Poultry |

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