Breakfast Egg Muffins

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Nutritional Info
  • Servings Per Recipe: 5
  • Amount Per Serving
  • Calories: 134.0
  • Total Fat: 6.5 g
  • Cholesterol: 148.8 mg
  • Sodium: 205.9 mg
  • Total Carbs: 5.4 g
  • Dietary Fiber: 0.9 g
  • Protein: 12.9 g

View full nutritional breakdown of Breakfast Egg Muffins calories by ingredient


Introduction

Quick breakfast egg muffins with sundried tomatoes Quick breakfast egg muffins with sundried tomatoes
Number of Servings: 5

Ingredients

    4 large Egg, fresh, whole, raw
    1.25 cup Egg White--All Whites 100% liquid egg whites
    2.25 oz Valley Sun Sundried Tomatoe Halves (by UGAMATHGIRL)
    .33 serving Chobani 0% Plain Greek Yogurt (5.3 oz)

Directions

Whisk all ingredients together wit salt and pepper and red pepper flakes. Divide among 10 muffin cups. Bake at 375 for 20 minutes

Serving Size: 2 muffins

Number of Servings: 5

Recipe submitted by SparkPeople user ASHBURY305.