Egg, beef, zucchini and spinach muffin
Nutritional Info
- Servings Per Recipe: 14
- Amount Per Serving
- Calories: 137.3
- Total Fat: 10.3 g
- Cholesterol: 118.3 mg
- Sodium: 271.2 mg
- Total Carbs: 1.5 g
- Dietary Fiber: 0.4 g
- Protein: 9.3 g
View full nutritional breakdown of Egg, beef, zucchini and spinach muffin calories by ingredient
Introduction
Delicious breakfast egg muffins. Delicious breakfast egg muffins.Number of Servings: 14
Ingredients
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7 large Egg, fresh, whole, raw
.6 cup Half and Half Cream
0.66 cup Kraft Shredded 2% Mexican Four Cheese blend
1 tsp Salt
1 tsp Pepper, black
1.25 cup, sliced Zucchini
12 oz 80/20 ground beef chuck
2 cup Spinach, fresh
.5 serving 2 tsp Italian Seasoning (by JULIE1933)
1.5 tbsp Butter, unsalted
Directions
Preheat oven to 350.
Sautee zucchini on the butter, after 5 min add spinach till wilted. Transfer to bowl to cool. Add beef to skillet, also on butter and stir until no longer pink. Add season and salt and pepper. Add to bowl with zucchini.
In a separate bowl, mix eggs, half and half, salt, pepper, seasoning, and cheese. Once well mixed, add the beef, zucchini and spinach. Mix well.
Divide equally into muffin tin, and 2 spare ramekins (oiled or lined with muffin cups). Bake for 15-18 min.
Serving Size: Makes 14 muffins
Number of Servings: 14
Recipe submitted by SparkPeople user KATIAT325.
Sautee zucchini on the butter, after 5 min add spinach till wilted. Transfer to bowl to cool. Add beef to skillet, also on butter and stir until no longer pink. Add season and salt and pepper. Add to bowl with zucchini.
In a separate bowl, mix eggs, half and half, salt, pepper, seasoning, and cheese. Once well mixed, add the beef, zucchini and spinach. Mix well.
Divide equally into muffin tin, and 2 spare ramekins (oiled or lined with muffin cups). Bake for 15-18 min.
Serving Size: Makes 14 muffins
Number of Servings: 14
Recipe submitted by SparkPeople user KATIAT325.