Veggie Egg Muffins
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 96.4
- Total Fat: 4.4 g
- Cholesterol: 73.1 mg
- Sodium: 447.6 mg
- Total Carbs: 3.7 g
- Dietary Fiber: 0.8 g
- Protein: 10.5 g
View full nutritional breakdown of Veggie Egg Muffins calories by ingredient
Introduction
Breakfast Muffins Breakfast MuffinsNumber of Servings: 6
Ingredients
-
.25 tsp Garlic powder
.5 tsp Salt
1 serving cooking spray, extra virgin olive oil (by MURKOV)
2 large Egg, fresh, whole, raw
1.25 cup Egg whites, Naturegg Simply Egg Whites, 1/4 cup = 2 egg whites
1 cup, chopped or sliced Red Ripe Tomatoes
1 cup Spinach, fresh
.5 cup, pieces or slices Mushrooms, fresh
.5 cup, chopped Onions, raw
.25 tsp Pepper, black
.5 cup, crumbled Feta Cheese
Directions
Preheat oven to 350°.
In a large bowl, beat eggs. Add veggies, salt, garlic powder and pepper. Stir in cheese.
Spoon by 1/3 cupfuls into muffin cups coated with olive oil or lined with muffin paper. Bake 25 minutes or until a knife inserted near the center comes out clean.
Serving Size: 12 muffins, 2 = 1 serving
Number of Servings: 6
Recipe submitted by SparkPeople user NLORD65.
In a large bowl, beat eggs. Add veggies, salt, garlic powder and pepper. Stir in cheese.
Spoon by 1/3 cupfuls into muffin cups coated with olive oil or lined with muffin paper. Bake 25 minutes or until a knife inserted near the center comes out clean.
Serving Size: 12 muffins, 2 = 1 serving
Number of Servings: 6
Recipe submitted by SparkPeople user NLORD65.