Breakfast on the go Egg muffins adapted from Pioneer Woman
Preheat oven to 350 degrees. In a large batter bowl, scramble eggs. Add chopped ham, onions, bell pepper, cheese and seasonings. Pour or scoop egg mixture into greased (I used Pam spray) regular size muffin/cupcake pan. Bake for 20-25 minutes. They will be puffy once they come out of oven but will deflate a little during cooling process. Use a knife to cut away from pan if necessary. Serve immediately or flash freeze for 1 hour and then place in ziploc to store for future on the go breakfast. Thaw in refrigerator night before and microwave for 20 seconds to reheat.
Makes 12 muffins.
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Serving Size: 1 Serving (579g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 872 | ||
Calories from Fat: 543 (62%) | ||
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Amt Per Serving | % DV | |
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Total Fat 60.3g | 80 % | |
Saturated Fat 21.3g | 106 % | |
Monounsaturated Fat 22.8g | ||
Polyunsanturated Fat 7.4g | ||
Cholesterol 2159.6mg | 665 % | |
Sodium 1332.5mg | 46 % | |
Potassium 837.2mg | 22 % | |
Total Carbohydrate 7.1g | 2 % | |
Dietary Fiber 0.9g | 4 % | |
Sugars, other 6.2g | ||
Protein 74.9g | 107 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 872
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