Try this Egg Muffins recipe, or contribute your own.
Suggest a better description1. Preheat oven to 375F.
2. Use regular or silicone muffin pan, 12 muffin size. If using silicone pan, spray with nonstick spray. If using regular muffin pan, put two paper liners into each slot, then spray liner with nonstick spray.
3. In the bottom of the muffin cups layer diced meat, vegetables, cheese, and green onions. You want the muffin cups to be about 2/3 full, with just enough room to pour a little egg around the other ingredients.
4. Break eggs into large measuring bowl with pour spout, add Spike, and beat well.
5. Pour egg into each muffin cup until it is 3/4 full.
6. Bake 25-35 minutes until muffins have risen and are slightly browned and set.
Muffins will keep at least a week in the refrigerator. Egg muffins can be frozen and reheated. For best results, thaw in refrigerator before reheating. Microwave on high about 2 minutes to reheat.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (3959g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 5941 | ||
Calories from Fat: 3742 (63%) | ||
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Amt Per Serving | % DV | |
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Total Fat 415.8g | 554 % | |
Saturated Fat 141.6g | 708 % | |
Monounsaturated Fat 155.1g | ||
Polyunsanturated Fat 53.1g | ||
Cholesterol 15998.1mg | 4922 % | |
Sodium 7398.5mg | 255 % | |
Potassium 5651.5mg | 149 % | |
Total Carbohydrate 46.9g | 14 % | |
Dietary Fiber 2.1g | 8 % | |
Sugars, other 44.8g | ||
Protein 503.8g | 720 % | |
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: 5941
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