Make Ahead Breakfast Muffins
by debranelson
Quick and easy breakfast or snack. Easy to store for school mornings
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INSTRUCTIONS
Whip up eggs and milk then pour into each cup halfway and top off with selected toppings.
Place in oven for 15 to 20 minutes or until egg is fully cooked.
Options: top with: cheese, salsa, sour cream
Add to egg mixture: broccoli, spinach, any veggie
Substitute bacon for: ham, sausage, and meat
Place freshly cooked muffins directly on cookie sheet then place in freezer for 30 minutes. When frozen, transfer straight to ziploc bag for storage.
Pull one or two out each morning and reheat for 30 seconds.
NOTES
Time varies on oven. Center of egg muffin should feel springy but cooked.
debranelson
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (143g) | ||
| Recipe Makes: 12 Servings | ||
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| Calories: 61 | ||
| Calories from Fat: 16 (26%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 1.7g | 2 % | |
| Saturated Fat 1g | 5 % | |
| Monounsaturated Fat 0.5g | ||
| Polyunsanturated Fat 0.1g | ||
| Cholesterol 6.9mg | 2 % | |
| Sodium 136.6mg | 5 % | |
| Potassium 213.6mg | 6 % | |
| Total Carbohydrate 6.8g | 2 % | |
| Dietary Fiber 0g | 0 % | |
| Sugars, other 6.8g | ||
| Protein 4.7g | 7 % | |
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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. |
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Calories per serving: 61
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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