Egg Muffins
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 88.4
- Total Fat: 4.8 g
- Cholesterol: 129.0 mg
- Sodium: 77.0 mg
- Total Carbs: 5.0 g
- Dietary Fiber: 0.4 g
- Protein: 6.1 g
View full nutritional breakdown of Egg Muffins calories by ingredient
Introduction
These are a delicious "grab and go" breakfast. These are a delicious "grab and go" breakfast.Number of Servings: 12
Ingredients
-
8 large Egg, fresh, whole, raw
1/2 cup, chopped Onions, raw
1 1/2 cup, shredded Summer Squash
1/2 cup Flour - Gold medal all purpose flour
1/2 tsp salt
1/2 tsp pepper
1 tsp. Italian seasoning
1/2 cup, shredded Cheddar Cheese, reserve 1/4 cup for tops of muffins
Directions
1. Preheat the oven to 350 degrees.
2. Place the eggs in a bowl and stir them to combine yolks and whites. Add the remaining ingredients, except the reserved cheese, and stir to combine.
3. Spray two 6 cup muffin tins with non stick spray and fill evenly with the egg mixture.
4. Sprinkle the tops with reserved cheese.
5. Bake in 350 degree oven for 20 minutes.
Refrigerate any leftovers, warm in microwave.
Serving Size: 1 muffin
2. Place the eggs in a bowl and stir them to combine yolks and whites. Add the remaining ingredients, except the reserved cheese, and stir to combine.
3. Spray two 6 cup muffin tins with non stick spray and fill evenly with the egg mixture.
4. Sprinkle the tops with reserved cheese.
5. Bake in 350 degree oven for 20 minutes.
Refrigerate any leftovers, warm in microwave.
Serving Size: 1 muffin