Breakfast

Egg Muffins baked in muffin cups is for Breakfast.

Egg Muffins baked in muffin cups takes 10 minutes to prepare.

Egg Muffins baked in muffin cups takes 35 minutes to cook.

Egg Muffins baked in muffin cups makes 12 servings.

The ingredients for Egg Muffins baked in muffin cups are:

12 large eggs
1/2 cup non-fat plain Greek yogurt
1/2 tsp. salt
1/4 tsp. black pepper
1 cup shredded parmesan
1/2 cup chopped green onions or chives

Here is how you make Egg Muffins baked in muffin cups:

1. Preheat oven to 375 F. Place a 12 cup silicone muffin pan on a baking sheet and spray the cups with nonstick spray.2. Mix all ingredients. Fill cups.3. Bake 35 mins, until muffins are set, puffed and lightly browned. They are very puffy when you take them out of the oven, then deflate a little as they cool.4. Allow to cool for 5 mins until easier to handle, then remove to a wire rack. Eat warm. OK to refrigerate leftovers for a few days.Serving Size: Makes 12 muffinsNumber of Servings: 12Recipe submitted by SparkPeople user LITTLAH.

The nutritional information for Egg Muffins baked in muffin cups is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 110.0

• Total Fat: 6.8 g
• Cholesterol: 191.1 mg
• Sodium: 287.5 mg
• Total Carbs: 1.1 g
• Dietary Fiber: 0.1 g
• Protein: 10.8 g

The dietary needs meet for Egg Muffins baked in muffin cups is Low Carb