Egg Muffins
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 139.3
- Total Fat: 9.8 g
- Cholesterol: 245.2 mg
- Sodium: 182.3 mg
- Total Carbs: 1.5 g
- Dietary Fiber: 0.1 g
- Protein: 10.8 g
View full nutritional breakdown of Egg Muffins calories by ingredient
Introduction
Quick & easy egg muffins to make now and take later! Quick & easy egg muffins to make now and take later!Number of Servings: 12
Ingredients
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15 Large Eggs
1 Green Bell Pepper
1 Cup Shredded Cheddar Cheese (low fat if possible)
1/4 Cup Feta Cheese (Optional)
Garlic Seasoning to taste
Directions
Preheat oven to 375 F.
If using a silicone pan, spray with non-stick spray. If using a regular muffin pan, use 2 liners.
Beat eggs in a bowl. Add diced veggies and cheese. Add garlic seasoning to taste. Pour into muffin tins filling 2/3 full. The muffins will rise.
Bake 25-35 minutes until muffins have risen and are slightly browned and set.
Muffins will keep at least a week in the refrigerator without freezing. Egg muffins can be frozen and reheated. For best results, thaw in refrigerator before reheating. Microwave on high about 2 minutes to reheat.
Muffins will keep at least a week in the refrigerator without freezing. Egg muffins can be frozen and reheated. For best results, thaw in refrigerator before reheating. Microwave on high about 2 minutes to reheat.
If using a silicone pan, spray with non-stick spray. If using a regular muffin pan, use 2 liners.
Beat eggs in a bowl. Add diced veggies and cheese. Add garlic seasoning to taste. Pour into muffin tins filling 2/3 full. The muffins will rise.
Bake 25-35 minutes until muffins have risen and are slightly browned and set.
Muffins will keep at least a week in the refrigerator without freezing. Egg muffins can be frozen and reheated. For best results, thaw in refrigerator before reheating. Microwave on high about 2 minutes to reheat.
Muffins will keep at least a week in the refrigerator without freezing. Egg muffins can be frozen and reheated. For best results, thaw in refrigerator before reheating. Microwave on high about 2 minutes to reheat.
Member Ratings For This Recipe
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MUPP1970
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FLY_BUTTERFLY
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KYLAR_STERN
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TAMMYS1974
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CHASINGJOY
