Egg Muffins
Whisk together all 12 eggs, chop up vegetables and add to whisked eggs. You can then add in whatever spices you feel like at this point.
Portion out into 12 muffin tins, bake at 350 for 25-30 minutes.
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Serving Size: 1 Serving (71g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 89 | ||
Calories from Fat: 55 (62%) | ||
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Amt Per Serving | % DV | |
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Total Fat 6.1g | 8 % | |
Saturated Fat 2.1g | 11 % | |
Monounsaturated Fat 2.3g | ||
Polyunsanturated Fat 0.8g | ||
Cholesterol 239.1mg | 74 % | |
Sodium 106.8mg | 4 % | |
Potassium 102.2mg | 3 % | |
Total Carbohydrate 1.1g | 0 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 0.9g | ||
Protein 7.5g | 11 % | |
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: 89
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