Breakfast

Egg Muffins with Canadian Bacon, Veggies and Cheese is for Breakfast.

Egg Muffins with Canadian Bacon, Veggies and Cheese takes 10 minutes to prepare.

Egg Muffins with Canadian Bacon, Veggies and Cheese takes 25 minutes to cook.

Egg Muffins with Canadian Bacon, Veggies and Cheese makes 12 servings.

The ingredients for Egg Muffins with Canadian Bacon, Veggies and Cheese are:

12 eggs
8 slices Canadian bacon, chopped
1/2 cup cooked mushrooms, chopped
3/4 cup of frozen chopped spinach, thawed
3/4 cup of low-fat cheddar cheese
1 tbsp of garlic powder
1/4 tsp cayenne pepper
1 tbsp black pepper
1 tsp salt

Here is how you make Egg Muffins with Canadian Bacon, Veggies and Cheese:

Preheat the oven to 375 degrees. Line a metal muffin pan with 2 paper liners in each slot. Spray generously with cooking spray. Cook the Canadian bacon per package instructions and saute any veggies in a little bit of cooking spray until just tender. Once bacon has cooled, chop into pieces.Layer a little bit of the meat, veggies and cheese in each paper liner until about 3/4 full. Beat the 12 eggs in a medium bowl and whisk in the garlic powder, cayenne, salt and pepper. Next, pour the egg mixture over the other ingredients until they are covered with the egg mixture.Bake in the oven for 25 minutes until the egg is set.You can keep them in the refrigerator for up to a week or freeze them. If you freeze them, make sure to thaw before reheating. Reheat for about 40 seconds in the microwave.Serving Size: makes 12 muffinsNumber of Servings: 12Recipe submitted by SparkPeople user JKP2880.

The nutritional information for Egg Muffins with Canadian Bacon, Veggies and Cheese is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 127.6

• Total Fat: 7.9 g
• Cholesterol: 199.0 mg
• Sodium: 569.3 mg
• Total Carbs: 2.1 g
• Dietary Fiber: 0.7 g
• Protein: 12.4 g

The dietary needs meet for Egg Muffins with Canadian Bacon, Veggies and Cheese is Low Carb