Egg Muffins
Nutritional Info
- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 49.9
- Total Fat: 1.9 g
- Cholesterol: 45.2 mg
- Sodium: 102.2 mg
- Total Carbs: 2.1 g
- Dietary Fiber: 0.4 g
- Protein: 6.1 g
View full nutritional breakdown of Egg Muffins calories by ingredient
Introduction
Easy way to use extra veggies before they go bad. Goes great with salsa and toast. Reheats well so you can make a batch on Sunday and eat through the week. You can also add bacon bits if you want. Easy way to use extra veggies before they go bad. Goes great with salsa and toast. Reheats well so you can make a batch on Sunday and eat through the week. You can also add bacon bits if you want.Number of Servings: 10
Ingredients
-
Half a meduim tomato
Handful of Mushrooms
Handful chopped Kale
Handful cheese
2 eggs
1.5 cup of Egg Mates
3 green onions
.25 large bell pepper
Directions
Pre Heat Oven to 375.
Chop all veggie and saute to soften.
Beat 2 eggs with 1.5 cups of egg Mates or Egg beaters.
Spray a muffin tin with non stick spray and pour the eggs in 10 of the holes.
Spoon in the veggies.
Springle with cheese
Bake for 15ish minutes or until eggs look firm.
Number of Servings: 10
Recipe submitted by SparkPeople user *JAYE*.
Chop all veggie and saute to soften.
Beat 2 eggs with 1.5 cups of egg Mates or Egg beaters.
Spray a muffin tin with non stick spray and pour the eggs in 10 of the holes.
Spoon in the veggies.
Springle with cheese
Bake for 15ish minutes or until eggs look firm.
Number of Servings: 10
Recipe submitted by SparkPeople user *JAYE*.