Breakfast Muffins
These muffins are easy to take if you are on the run.
| Prep Time | 30 Minutes |
| Cook Time | 30 Minutes |
| Servings |
Servings
|
Ingredients
- 1 Dozen Large Eggs
- 1 - 2 Cups Diced Ham Can substitute Bacon or any other meat
- 1 Cup fresh spinach
- 1 Cup shredded cheddar cheese
- Diced Vegetables
- Seasoning to Taste Salt, Pepper
Ingredients
|
Instructions
- Pre-heat oven to 375 Degrees
- Liberally spray muffin tins with non-stick spray or olive oil or line with muffin cups
- Beat the 12 eggs with any seasoning and set aside
- In the bottom of the muffin tin add any meat or vegetables as well as shredded cheese to fill at least 1/2 of the muffin tin up to approximately 2/3
- Pour egg mixture into each tin until about 3/4 filled - stir to mix the ingredients together
- Bake approximately 30 minutes checking to see that the egg has set and muffins are risen and browned
- Muffins can be stored in the refrigerator for up to 1 week - they can also be frozen.
Recipe Notes
The ingredients are endless in this recipe - broccoli, peppers, zucchini, mushrooms, onion, squash, asparagus, spinach, kale etc. pretty much any vegetable is a possibility!
Nutrition Facts
Breakfast Muffins
Amount Per Serving
Calories 174
Calories from Fat 108
% Daily Value*
Total Fat 12g
18%
Saturated Fat 6g
30%
Polyunsaturated Fat 0.02g
Monounsaturated Fat 0.01g
Cholesterol 194mg
65%
Sodium 412mg
17%
Potassium 94mg
3%
Total Carbohydrates 3g
1%
Net Carbohydrates 2.8g
1%
Dietary Fiber 0.2g
1%
Sugars 1g
Protein 14g
28%
Vitamin A
22%
Vitamin C
1%
Calcium
2%
Iron
5%
* Percent Daily Values are based on a 2000 calorie diet.
Share this Recipe
About the Author Laura
Popular posts
Session expired
Please log in again. The login page will open in a new tab. After logging in you can close it and return to this page.