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
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.