Egg Muffins

4.6KSHARES
Egg Muffins

4.4 of 5 (44)
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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 142.7
  • Total Fat: 10.1 g
  • Cholesterol: 278.7 mg
  • Sodium: 172.6 mg
  • Total Carbs: 1.8 g
  • Dietary Fiber: 0.1 g
  • Protein: 10.7 g

View full nutritional breakdown of Egg Muffins calories by ingredient
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Introduction

Quick & easy egg muffins to make now and take later! South Beach - all phases Quick & easy egg muffins to make now and take later! South Beach - all phases
Number of Servings: 12

Ingredients

    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.

Number of Servings: 12

Recipe submitted by SparkPeople user CODYJO.

4.6KSHARES

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Member Ratings For This Recipe


  • Incredible!
    19 of 19 people found this review helpful
    Fantastic! I used 6 eggs and 6 eggs whites and 1/4 cup skim milk as my base. Made 3 different kinds... ham, turkey sausage and ones with left over turkey taco meat.. all under 100 calories! LOVE THIS RECIPE! - 9/7/09

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  • Incredible!
    6 of 6 people found this review helpful
    Just made them. Turned out great. Add peppers, sausage, lunch meat, anything to these. Only thing is that 1 egg equals 1 muffin for a ratio. I sprayed non stick spray in the muffin pan and they popped out super easy. thanks! - 8/19/12

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  • 5 of 5 people found this review helpful
    Perfect for us busy moms. Even more better for the growing teenage boy who puts one between an english muffin before heading to the bus stop! - 12/6/12

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  • Very Good
    5 of 5 people found this review helpful
    I added some diced canadian bacon and reduced fat Pepper Jack cheese instead of feta and I added a little green onion. - 2/21/11

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  • Very Good
    4 of 4 people found this review helpful
    I really like the idea of these but they came out kind of plain. I'm going to add turkey sausage bits or diced ham next time and more garlic seasoning. I didn't know how much to add so I only used 1 tsp. Does anyone know why they stuck to my liners? I lost a lot on the liner. Thanks! - 8/8/10

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