Scrambled Egg Muffins

  

Ingredients:

2 cupsvegetables (washed and diced) (broccoli, red or green bell peppers, onion)
6eggs
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoongarlic powder
1/2 cup low fat cheddar cheese, shredded

Instructions:

  1. Preheat oven to 350°F. Spray muffin tin with nonstick spray.
  2. Add chopped vegetables to the muffin tin.
  3. Beat eggs in a bowl. Stir in salt, pepper, and garlic powder.
  4. Pour eggs into the muffin tin and bake 20-25 minutes. Remove the tin from the oven during the last 3 minutes of baking. Sprinkle the cheese on top of the muffins and return the tin to the oven.
  5. Bake until the temperature reaches 160°F or a knife inserted near the center comes out clean.

Nutrition information:

Nutrition Facts

6 Servings Per Container
Serving Size: 1 muffin

Amount Per Serving

Calories 110


 
% Daily Value*
Total Fat 6g
9%
Saturated Fat 2.5g
12%
Trans Fat 0g
 
Cholesterol 190mg
63%
Sodium 200mg
8%
Total Carbohydrates 4g
1%
Dietary Fiber 1g
4%
Total Sugars 2g
 
Added Sugars
NA*
Protein 8g
 

Vitamin D 0mcg
0%
Calcium 16mg
2%
Iron 0mg
0%
Potassium 27mg
0%

* The % Daily Value (DV) tells you how much a nutrient In a serving Of food contributes To a daily diet. 2,000 calories a day Is used For general nutrition advice.

NA* - We are currently In the process Of integrating the New FDA Nutrition Standards. Added Sugar information Is Not currently avaliable For the recipe. We will be updating the information shortly.

Source: Spend Smart Eat Smart




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