Breakfast

Egg Veg Muffin is for Breakfast.

Egg Veg Muffin takes 15 minutes to prepare.

Egg Veg Muffin takes 15 minutes to cook.

Egg Veg Muffin makes 6 servings.

The ingredients for Egg Veg Muffin are:

6 tbsp Parmesan Cheese, grated
3 large Egg, fresh, whole, raw
8 dash Pepper, black
12 slice Oscar Mayer Turkey Breast, 2 oz
1 package (10 oz) yields Spinach, frozen
1 cup 365 Organic Diced Tomatoes
6 large Egg white, fresh
0.25 tsp 5th Season Garlic Salt
12 serving Bread English Muffin, Ezekiel 4:9 Organic (1/2 muffin = 1serving)
84 grams Cheddar Cheese

Here is how you make Egg Veg Muffin:

1. Preheat oven to 3502. Spray 6 dessert ramekins with no-stick spray or oil. 3. Whisk together eggs, egg whites, parmesan cheese, garlic salt and pepper. 4. Mix in tomatoes and spinach. 5. Once well mixed, spoon out into *ramekins and bake at 350 for 15 minutes or until tops start to turn golden.6a. If not using right away, pop out eggs and put on wire rack to cool. You can then wrap them in wax paper and put in a freezer bag to freeze. 6b. Toast English Muffins with slice of cheese on each. Once toasted, add lunch meat, egg, and enjoy! Serving Size: 6 servings

The nutritional information for Egg Veg Muffin is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 336.0

• Total Fat: 10.2 g
• Cholesterol: 115.3 mg
• Sodium: 858.0 mg
• Total Carbs: 34.7 g
• Dietary Fiber: 7.5 g
• Protein: 26.3 g