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Name: Mini egg muffins
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: 1 tbsp onion grated; 1/2 cup butternut squash grated; 2 eggs lightly beaten; 1/2 c cottage cheese drained; 1/4 cup shredded cheese; 2 tbsp grated Parmesan cheese

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INGREDIENTS

1 tbsp onion grated
1/2 cup butternut squash grated
2 eggs lightly beaten
1/2 c cottage cheese ; drained
1/4 cup shredded cheese
2 tbsp grated Parmesan cheese

INSTRUCTIONS

Preheat 350

Grease mini muffin tin

Stir ingredients together in bowl

Spoon into muffin cups filling almost top

Bake 18-20 minutes or until firm to touch

Let cool 5 min

Use knife to remove

Fridge up to 3 days

NOTES

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Nutrition

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Serving Size: 1 (648g)
Recipe Makes: 1

Calories: 932
Calories from Fat: 552 (59%)

Amt Per Serving		% DV

	Total Fat 61.4g	82 %
	Saturated Fat 21.9g	109 %
	Monounsaturated Fat 22.1g
	Polyunsanturated Fat 7.3g
Cholesterol 2154.4mg		663 %
Sodium 1525.8mg		53 %
Potassium 854.9mg		22 %
Total Carbohydrate 10.5g		3 %
	Dietary Fiber 0g	0 %
	Sugars, other 10.5g
Protein 83.9g		120 %
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.

About Our Nutrition Facts

Calories per serving: 932

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