Baked egg muffins

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 132.7
  • Total Fat: 10.2 g
  • Cholesterol: 194.3 mg
  • Sodium: 159.6 mg
  • Total Carbs: 1.6 g
  • Dietary Fiber: 0.3 g
  • Protein: 8.5 g

View full nutritional breakdown of Baked egg muffins calories by ingredient


Introduction

Weekend breakfast Weekend breakfast
Number of Servings: 6

Ingredients

    6 large Egg, fresh, whole, raw
    0.25 cup, chopped Broccoli, cooked
    0.25 cup, chopped Peppers, sweet, red, fresh
    0.5 cup Kraft Finely Shredded Sharp Cheddar Cheese
    1 dash Salt
    1 dash Pepper, black
    1 tbsp Extra Virgin Olive Oil

Directions

Spray 6 cups of a muffin pan with oil. Heat up all vegi's and divide amount the muffin slots. Crack and mix eggs with salt and pepper. Divide among the 6 muffin cups and top with a small spoon of shredded cheese. Bake at 350 degrees for 25 mins. Let sit in muffin pan to cool.

Serving Size: Makes 6

Number of Servings: 6

Recipe submitted by SparkPeople user PHEMBY1.