Egg muffin 8/18

Be the first to
rate this recipe!
member ratings
Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 244.6
  • Total Fat: 10.6 g
  • Cholesterol: 341.0 mg
  • Sodium: 433.9 mg
  • Total Carbs: 12.8 g
  • Dietary Fiber: 6.8 g
  • Protein: 28.5 g

View full nutritional breakdown of Egg muffin 8/18 calories by ingredient


Introduction

For quick breakfast For quick breakfast
Number of Servings: 6

Ingredients

    11.0 large Egg, fresh, whole, raw
    1.0 package (10 oz) Broccoli, frozen
    1.5 cup Spinach, frozen
    3.5 cup gardein beefless ground

Directions

Mix all together. Divide among muffin tins and bake for 30-40 minutes at 400 degrees.

Serving Size: 1/6

Number of Servings: 6.0

Recipe submitted by SparkPeople user MATHCUPCAKE.