Habanero Chicken and Veggie Egg Muffins
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 123.7
- Total Fat: 12.3 g
- Cholesterol: 143.7 mg
- Sodium: 202.3 mg
- Total Carbs: 2.8 g
- Dietary Fiber: 0.6 g
- Protein: 8.9 g
View full nutritional breakdown of Habanero Chicken and Veggie Egg Muffins calories by ingredient
Introduction
These are easy to make and can utilize any meat/veggie combo to clean out your fridge! These are easy to make and can utilize any meat/veggie combo to clean out your fridge!Number of Servings: 12
Ingredients
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9 large Scrambled Egg
0.75 cup Spinach, cooked
1 medium (approx 2-3/4" long, 2- Peppers, sweet, red, fresh
0.5 medium (2-1/2" dia) Onions, raw
1.25 cup Colby and Monterey Jack Cheese shredded
1.5 serving Hy Vee Habanero Chicken Meatalls (1 serving = 4 meatballs)
Directions
Sauté the spinach to wilt in and then add to the diced vegetables. Lightly oil the cups with a paper towel. Put half of a meatball cut into three pieces into each cup of the muffin tin and spoon the veggie mix on top. Crack the eggs into a measuring cup and whisk to combine. Pour the eggs into the cups to right below the top of the cup. Top with cheese and bake for 20-25 minutes a 350°. Pull out and cool on a rack.
Serving Size: makes 12 muffins
Number of Servings: 12
Recipe submitted by SparkPeople user KITTYKATMN.
Serving Size: makes 12 muffins
Number of Servings: 12
Recipe submitted by SparkPeople user KITTYKATMN.