Breakfast Egg Muffins
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 148.3
- Total Fat: 6.6 g
- Cholesterol: 121.8 mg
- Sodium: 429.5 mg
- Total Carbs: 6.5 g
- Dietary Fiber: 0.6 g
- Protein: 15.4 g
View full nutritional breakdown of Breakfast Egg Muffins calories by ingredient
Introduction
Easy to transport for breakfast on the run Easy to transport for breakfast on the runNumber of Servings: 8
Ingredients
-
(1) 16 oz container of Egg Substitute
3 Jumbo fresh eggs
1/2 Red Pepper diced
3 slices onion sliced (1/8 inch thick)
2 cup fresh spinach
1/2 cup fresh mushrooms
5 canadian bacon diced
as much phyllo dough to line each individual muffin cup (1 cup capacity muffin tin needed for this recipe)
No Stick Cooking Spray
Salt & Pepper to taste
Directions
Spray muffin cups with no stick cooking spray
Line interior of individual muffin cups with phyllo dough (use enough so egg does not stick to pan). spray same with cooking spray.
Saute red pepper, onion mushrooms ham until crisp tender. Add spinich to wilt.
In separate bowl, beat together jumbo fresh eggs with egg substitue. Pour 1/2 cup egg mixture into each individually prepared phyllo crusted muffin tin. Add 2 table spoons of sauteed vegitable mixture in each tin.
Fill each muffin cup with 2 tablespoons with sauteed mixture and 1/2 cup of beaten egg mixture. sprinkle top of each filled muffin cup with 1 tablespoon shredded cheese.
Salt and pepper each separate egg muffins to taste.
Bake at 350 degrees until set.
Can be refridgerated then microwaved before serving.
Number of Servings: 8
Recipe submitted by SparkPeople user NLWARNER.
Line interior of individual muffin cups with phyllo dough (use enough so egg does not stick to pan). spray same with cooking spray.
Saute red pepper, onion mushrooms ham until crisp tender. Add spinich to wilt.
In separate bowl, beat together jumbo fresh eggs with egg substitue. Pour 1/2 cup egg mixture into each individually prepared phyllo crusted muffin tin. Add 2 table spoons of sauteed vegitable mixture in each tin.
Fill each muffin cup with 2 tablespoons with sauteed mixture and 1/2 cup of beaten egg mixture. sprinkle top of each filled muffin cup with 1 tablespoon shredded cheese.
Salt and pepper each separate egg muffins to taste.
Bake at 350 degrees until set.
Can be refridgerated then microwaved before serving.
Number of Servings: 8
Recipe submitted by SparkPeople user NLWARNER.
