Egg Muffins

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 51.5
  • Total Fat: 2.2 g
  • Cholesterol: 9.0 mg
  • Sodium: 243.6 mg
  • Total Carbs: 0.9 g
  • Dietary Fiber: 0.1 g
  • Protein: 6.5 g

View full nutritional breakdown of Egg Muffins calories by ingredient


Introduction

Portable high protein, low fat breakfast. I pack one between a light English muffin and have a great tasty breakfast to take to work. In this version, I used what I had on hand. Any type of leftover meat will work (I especially love ham), and you can use whatever cheese you prefer. These can be frozen and reheated. Portable high protein, low fat breakfast. I pack one between a light English muffin and have a great tasty breakfast to take to work. In this version, I used what I had on hand. Any type of leftover meat will work (I especially love ham), and you can use whatever cheese you prefer. These can be frozen and reheated.
Number of Servings: 12

Ingredients

    * Egg substitute, liquid (Egg Beaters), 2 cup
    * Half and Half Cream, 2 tbsp
    * *BUDDIG Chicken (1 package - 1 serv), 1 serving
    * Onions, raw, 1 tbsp chopped
    * Peppers, sweet, red, raw, sliced, 0.25 cup
    * Swiss Cheese, 2 slice (1 oz)
    * Salt, 0.5 tsp
    * Pepper, black, 2 dash
    * Garlic powder, 0.25 tsp

Directions

Saute peppers and onions in a skillet with cooking spray. Chop cheese and chicken into small dice. Blend egg substitute, half and half and spices in a bowl. Add chicken and cheese. Finally, add onions and peppers. Mix well. Place 1/4 cup of mixture in 12 muffin tins sprayed with cooking spray. Bake @ 350 until set.

Number of Servings: 12

Recipe submitted by SparkPeople user JUNEBOYS.