egg cheese vegetable breakfast muffins

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Nutritional Info
  • Servings Per Recipe: 1
  • Amount Per Serving
  • Calories: 173.5
  • Total Fat: 6.7 g
  • Cholesterol: 20.0 mg
  • Sodium: 352.2 mg
  • Total Carbs: 8.0 g
  • Dietary Fiber: 2.2 g
  • Protein: 21.8 g

View full nutritional breakdown of egg cheese vegetable breakfast muffins calories by ingredient


Introduction

high protein breakfast or snack high protein breakfast or snack
Number of Servings: 1

Ingredients

    3 large Egg white, fresh
    0.25 cup Cheese: Sargento Reduced Fat Sharp Cheddar, Shredded (by MJHBB190)
    37 gram(s) bell pepper, red, sweet, raw
    4 medium Mushrooms, fresh
    1.5 medium (4-1/8" long) Scallions, raw

Directions

Coat muffin tins well with PAM. Saute vegetables and add to the bottom of each muffin tin. place cheese equally distributed into each muffin tin. Beat the eggs in a glass measuring cup and pour evenly into the muffin tins.
Bake at 350 for 20 minutes

Serving Size: makes 12 mini-muffins or 6 regular sized muffins

Number of Servings: 1

Recipe submitted by SparkPeople user HELENPGH.