Veggie Breakfast Muffins
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 80.0
- Total Fat: 5.6 g
- Cholesterol: 159.4 mg
- Sodium: 87.9 mg
- Total Carbs: 2.3 g
- Dietary Fiber: 0.5 g
- Protein: 5.4 g
View full nutritional breakdown of Veggie Breakfast Muffins calories by ingredient
Submitted by: MISSFIT_MARIS
Introduction
Low sodium and low carb breakfast muffins. Lots of veggies and easy to make. This was the first time I made them, think I will add more veggies next time. Also I love salt and think they would be better with it so if you are not on a low sodium diet I would definitely add some. Low sodium and low carb breakfast muffins. Lots of veggies and easy to make. This was the first time I made them, think I will add more veggies next time. Also I love salt and think they would be better with it so if you are not on a low sodium diet I would definitely add some.Number of Servings: 8
Ingredients
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6 large eggs
.5 Cup Green Bell Pepper
.25 Cup Thawed Frozen Chopped Spinach
1 Cup Mushrooms
1 Clove Garlic(whatever you prefer)
4 pieces chopped Sundried Tomatos
1 Tbsp Extra Virgin Olive Oil
Directions
Sautee all veggies in EVOO and set aside to let cool. Mix 6 eggs together and then stir in cooled veggies. Spray muffin tin with cooking spray then add egg mixture to each muffin. I used a 1/3cup to measure out my servings. Made about 8 breakfast muffins.
Cook for 20-30 minutes at 350 degrees, until egg is is cooked all the way through.
Number of Servings: 8
Recipe submitted by SparkPeople user MISSFIT_MARIS.
Cook for 20-30 minutes at 350 degrees, until egg is is cooked all the way through.
Number of Servings: 8
Recipe submitted by SparkPeople user MISSFIT_MARIS.
