Breakfast

Breakfast Egg Muffins is for Breakfast.

Breakfast Egg Muffins takes 10 minutes to prepare.

Breakfast Egg Muffins takes 30 minutes to cook.

Breakfast Egg Muffins makes 6 servings.

The ingredients for Breakfast Egg Muffins are:

5 serving Egg white, large
.25 cup, chopped Onions, raw
1 cup Mushrooms, canned
0.5 cup Cheese, Kraft 2% Milk Reduced Fat Shredded Cheddar
2 serving Bacon - Farmland Thick Sliced Bacon

Here is how you make Breakfast Egg Muffins:

Preheat the oven to 350 degrees. Coat a 6-cup non-stick muffin pan with cooking spray or line with paper baking cups.In a medium non-stick skillet over medium-high heat, cook the bacon and onion for 5 minutes, or until the bacon is no longer pink.Spoon the mixture into a bowl and cool slightly.Stir in the eggs and mushrooms.Evenly divide the mixture into the prepared muffin cups. Sprinkle with cheese.Bake for 20 minutes, or until the egg is set.Serving Size: Makes 6 servings- 1 "muffin" per servingNumber of Servings: 6Recipe submitted by SparkPeople user CRISCOBEAR.

The nutritional information for Breakfast Egg Muffins is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 76.4

• Total Fat: 4.3 g
• Cholesterol: 10.0 mg
• Sodium: 315.8 mg
• Total Carbs: 2.1 g
• Dietary Fiber: 0.9 g
• Protein: 7.6 g

The dietary needs meet for Breakfast Egg Muffins is Low Carb