Preparation Time: 15 mins
Cooking Time: 20 mins
Meal type:
Main Dishes
Snacks
Breakfast
Rating:
FatSecret Members Average Rating
|
Veggie egg cups for breakfast.
Ingredients
Directions
- Sauté onion and zucchini in olive oil for about 3 minutes. Add in spinach and cook until just wilted.
- Beat eggs with a couple tablespoons of water.
- Spray a muffin tin with non-stick cooking spray. Divide veggie mixture among 6 cups. Evenly pour eggs into 6 cups.
- Bake at 350 °F (175 °C) for 25 minutes or until set.
115 members have added this recipe to their cookbook.
|
Reviews
Makes too many muffins because it's eggs doesn't keep well. Also, crunchy on the outside and soft on the inside.
14 Nov 19 by member: KSPerry
|
|
|
|
|
Review this recipe
You must sign in to review this recipe. Click here to sign in.
|
|
|
Find More Recipes
|
Filter by Meal Type
Main Dishes
Snacks
Breakfast
Newest Recipes
Sweet, crunchy and delicious dessert.
|
A yummy and healthy breakfast.
|
Easy and delicious. Perfect for breakfast, lunch, and dinner.
|
Delicious and fiber-rich recipe.
|
|
Submit a Recipe
Nutritional Summary:
|
|
There are 173 calories in 1 serving of Egg Muffins.
|
|
Calorie Breakdown: 60% fat, 10% carbs, 30% prot. |
|
Nutrition Facts
Serving Size
per serve
Energy
722 kj
9%
173 kcal
Fat
11.63g
17%
Saturated Fat
3.234g
16%
Trans Fat
0g
Monounsaturated Fat
5.105g
Polyunsaturated Fat
1.223g
Carbohydrates
4.12g
2%
Sugar
1.58g
2%
Fibre
1g
Protein
13.07g
26%
Salt
0.40g
7%
Cholesterol
370mg
Potassium
92mg
5%
Calorie Breakdown:
Carbohydrate (10%)
Fat (60%)
Protein (30%)
|
|
*Based on an RDI of 2000 calories
|