NUTRITION FACTS
Serving Size = about 1 egg muffin (113g); Servings per container = 8; Calories 160; Total Fat 10g (15%); Saturated Fat 4g (20%); Cholesterol 260mg (87%); Sodium 300mg (13%); Total Carbohydrate 3g (1%); Dietary Fiber 1g (4%); Sugars 2g; Protein 13g.

EGG “MUFFINS”

12 servings / 1 serving = 1 egg “muffin” or 2 mini “muffins”

EGG “MUFFINS”

12 servings / 1 serving = 1 egg “muffin” or 2 mini “muffins”

Final-CHEF-Stamp-KNOCKED-OUT_33INGREDIENTS

  • 12 eggs
  • 1/4 tsp. salt
  • ½ tsp. black pepper
  • ½ Tablespoon canola or extra-virgin olive oil
  • 1-2 cups chopped veggies (i.e. red bell pepper, green bell pepper, onion,
    spinach, mushrooms)
  • ¾ cup shredded mozzarella or cheddar cheese, optional

 

DIRECTIONS

  1. Preheat oven to 350°F. Spray a 12 cup muffin tin well with cooking spray.
  2. In a large bowl, beat the eggs well. Season with salt and pepper and set aside.
  3. Heat a large skillet over medium heat. Add oil and chopped veggies of choice. Let brown, then drain any excess oil. Divide the veggies between the12 muffin cups. Add a sprinkle of cheese, if using. Pour the beaten eggs over the veggies to fill the cups ¾ of the way.
  4. Bake for 20 minutes, or until eggs are fully cooked. They should be set when removed from the oven.
  5. Let cool for a few minutes, then use a knife to loosen the edges before popping the muffins out. Cool and store in the refrigerator for up to 3 days, or freeze and reheat in a microwave or toaster oven.
NUTRITION FACTS
Serving Size = about 1 egg muffin (113g); Servings per container = 8; Calories 160; Total Fat 10g (15%); Saturated Fat 4g (20%); Cholesterol 260mg (87%); Sodium 300mg (13%); Total Carbohydrate 3g (1%); Dietary Fiber 1g (4%); Sugars 2g; Protein 13g.

© 2017 - 2018 Copyright. Goldsbury Foundation.

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