coops Kitchen summer garden Egg muffin

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Nutritional Info
  • Servings Per Recipe: 11
  • Amount Per Serving
  • Calories: 70.0
  • Total Fat: 5.2 g
  • Cholesterol: 34.7 mg
  • Sodium: 23.8 mg
  • Total Carbs: 2.5 g
  • Dietary Fiber: 0.7 g
  • Protein: 1.9 g

View full nutritional breakdown of coops Kitchen summer garden Egg muffin calories by ingredient


Introduction

Low Carb Egg muffin, with fresh garden summer veggies.
a good quick grab and run fast nutrient rich Breakfast or snack Low Carb Egg muffin, with fresh garden summer veggies.
a good quick grab and run fast nutrient rich Breakfast or snack
Number of Servings: 11

Ingredients

    6 egg yokes
    2 large Egg, fresh,
    1/3 cup Raw Whole Milk
    1 cup, raw chopped or sliced Red or yellow Ripe Tomatoes ,
    1 Clove of Garlic raw
    .5 tbsp Olive Oil
    1 cup, chopped Broccoli, cooked
    1/3 cup, sliced Zucchini Raw.
    1 tbsp Parsley raw
    .5 tbsp chopped Fresh Chives

Tips

You can put any veggies that you have in the fridge, don't let your veggies go to waste. cook these puppies up and freeze um for later.
ALWAYS USE ORGANIC INGREDIENTS IF POSSIBLE .. your body will thank you . and so will your local farmers


Directions

1. whip eggs and milk together
2. add all the ingredients , make sure they are all chopped to small pieces .
3. reserve the chives for sprinkling on top .
4. preheat the oven to 350
5. spray muffin tin with organic oil spray, coconut , olive or a coat of butter.
6. use a 1/4 cup and pour into muffin tin. if you can get 12 go for it.
bake 18 to 20 mins. until cooked through and getting brown and crispy around the edges.
eat hot , cool the rest on a rack . freeze or keep in fridge for a few days



Serving Size: 11

Number of Servings: 11

Recipe submitted by SparkPeople user CRICK12345.