Breakfast Egg Muffins
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 127.9
- Total Fat: 6.5 g
- Cholesterol: 248.0 mg
- Sodium: 376.3 mg
- Total Carbs: 3.6 g
- Dietary Fiber: 0.9 g
- Protein: 13.1 g
View full nutritional breakdown of Breakfast Egg Muffins calories by ingredient
Introduction
makes 6 servings (12 muffins) makes 6 servings (12 muffins)Number of Servings: 6
Ingredients
-
8 large Egg, fresh, whole, raw
4 serving Egg beaters, egg substitute, 1/4 c = 1 egg (egg whites w/spices and vitamins)
.5 tsp Salt
.25 tsp Pepper, black
.5 tsp Garlic powder
74 gram(s) bell pepper, red, sweet, raw
1 cup Baby Spinach (raw)
1 cup, chopped Kale
Tips
you will need: muffin tin, cooking oil spray, whisk, mixing bowl
Directions
1. preheat hoven to 350 F. Spray muffin tin with cooking oil
2. In bowl, whisk the eggs, egg whites, salt, pepper and garlic powder. Add chopped veggies and stir.
3. Pour the egg mixture in the 12 muffin tins and bake for 15-20 minutes, until cooked through.
Serving Size: 1/4 cup sized raw
Number of Servings: 6
Recipe submitted by SparkPeople user FATMOMRUN1.
2. In bowl, whisk the eggs, egg whites, salt, pepper and garlic powder. Add chopped veggies and stir.
3. Pour the egg mixture in the 12 muffin tins and bake for 15-20 minutes, until cooked through.
Serving Size: 1/4 cup sized raw
Number of Servings: 6
Recipe submitted by SparkPeople user FATMOMRUN1.
