Egg Muffins - Muffin Omelets
Eggs 6 beaten with 2 tbsp milk salt and black pepper to taste
Preheat oven at 375
Grease your muffin tin
Add veggies of your choice along with cheese., pour beaten egg mixture on it.
Place muffin pan on the center rack of a preheated oven and bake for 20-25 minutes or until muffins are light brown, puffy, and the eggs are set.
Let muffins cool for a few minutes before removing from the muffin pan or cups. Loosen gently with knife if they seem to be sticking. Eat immediately or let cool completely and store in plastic bag in refrigerator or freezer. The Egg Muffins can be reheated in the microwave.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (93g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 76 | ||
Calories from Fat: 39 (51%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4.3g | 6 % | |
Saturated Fat 2.7g | 14 % | |
Monounsaturated Fat 1.2g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 14.3mg | 4 % | |
Sodium 140.5mg | 5 % | |
Potassium 146mg | 4 % | |
Total Carbohydrate 4.3g | 1 % | |
Dietary Fiber 0.3g | 1 % | |
Sugars, other 4g | ||
Protein 5.2g | 7 % | |
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: 76
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