Breakfast Egg Muffins

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 76.4
  • Total Fat: 4.3 g
  • Cholesterol: 10.0 mg
  • Sodium: 315.8 mg
  • Total Carbs: 2.1 g
  • Dietary Fiber: 0.9 g
  • Protein: 7.6 g

View full nutritional breakdown of Breakfast Egg Muffins calories by ingredient
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Introduction

Low carb breakfast Low carb breakfast
Number of Servings: 6

Ingredients

    5 serving Egg white, large
    .25 cup, chopped Onions, raw
    1 cup Mushrooms, canned
    0.5 cup Cheese, Kraft 2% Milk Reduced Fat Shredded Cheddar
    2 serving Bacon - Farmland Thick Sliced Bacon

Directions

Preheat the oven to 350 degrees. Coat a 6-cup non-stick muffin pan with cooking spray or line with paper baking cups.

In a medium non-stick skillet over medium-high heat, cook the bacon and onion for 5 minutes, or until the bacon is no longer pink.

Spoon the mixture into a bowl and cool slightly.

Stir in the eggs and mushrooms.

Evenly divide the mixture into the prepared muffin cups. Sprinkle with cheese.

Bake for 20 minutes, or until the egg is set.



Serving Size: Makes 6 servings- 1 "muffin" per serving

Number of Servings: 6

Recipe submitted by SparkPeople user CRISCOBEAR.

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