Southwestern Egg Muffins IFM Renew Food Plan
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 246.9
- Total Fat: 15.0 g
- Cholesterol: 537.5 mg
- Sodium: 486.2 mg
- Total Carbs: 11.7 g
- Dietary Fiber: 2.9 g
- Protein: 17.5 g
View full nutritional breakdown of Southwestern Egg Muffins IFM Renew Food Plan calories by ingredient
Introduction
Grain and dairy free breakfast (3 muffins) Grain and dairy free breakfast (3 muffins)Number of Servings: 4
Ingredients
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10 serving eggs large organic free range born free
1 tbsp Extra Virgin Olive Oil
1 large Onions, raw
4 clove Garlic
1 serving Red Bell Pepper (one medium pepper)
1 cup Spinach, frozen
25 grams Cilantro, raw
.5 tsp Cumin - ground (1 tsp) (by INFORM555)
.5 tsp Salt
.5 tsp Turmeric, ground
Directions
1. Preheat oven to 350° F.
2. Whisk eggs in bowl and set aside until they are room temperature.
3. Heat oil in a skillet over medium-high heat and sauté onion for 5 minutes, or until softened. Reduce heat to medium low.
4. Add garlic and stir to combine. Add peppers (if using), spinach, and seasonings. Cook for 3 minutes, stirring frequently.
5. Remove the skillet from heat. When mixture has cooled slightly, stir in cilantro. Then add to the eggs in the bowl and stir to combine.
6. Rub a little coconut oil in a 12-count muffin tin or line with muffin liners. Divide the egg mixture between the 12 muffin tins and bake egg muffins for 20 minutes or until a knife inserted in the center comes out clean.
7. Let cool slightly before removing and serving. May be frozen and reheated.
Tip: These muffins make an excellent on-the-go breakfast or quick snack that is full of lean protein, healthy fat, and lots of vegetables.
Serving Size: 3 muffins
Number of Servings: 4
Recipe submitted by SparkPeople user MINXSANDERS.
2. Whisk eggs in bowl and set aside until they are room temperature.
3. Heat oil in a skillet over medium-high heat and sauté onion for 5 minutes, or until softened. Reduce heat to medium low.
4. Add garlic and stir to combine. Add peppers (if using), spinach, and seasonings. Cook for 3 minutes, stirring frequently.
5. Remove the skillet from heat. When mixture has cooled slightly, stir in cilantro. Then add to the eggs in the bowl and stir to combine.
6. Rub a little coconut oil in a 12-count muffin tin or line with muffin liners. Divide the egg mixture between the 12 muffin tins and bake egg muffins for 20 minutes or until a knife inserted in the center comes out clean.
7. Let cool slightly before removing and serving. May be frozen and reheated.
Tip: These muffins make an excellent on-the-go breakfast or quick snack that is full of lean protein, healthy fat, and lots of vegetables.
Serving Size: 3 muffins
Number of Servings: 4
Recipe submitted by SparkPeople user MINXSANDERS.
Member Ratings For This Recipe
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KATHYJO56
