Breakfast

On the go Egg Muffins is for Breakfast.

On the go Egg Muffins takes 15 minutes to prepare.

On the go Egg Muffins takes 30 minutes to cook.

On the go Egg Muffins makes 6 servings.

The ingredients for On the go Egg Muffins are:

12 large eggs
1 cup chopped red pepper
1/2 cup chopped fresh mushrooms
1/2 cup shredded low-fat sharp cheddar cheese
1/2 cup chopped scallions
1 tsp Mrs. Dash or Emeril's seasoning
cooking spray

Here is how you make On the go Egg Muffins:

Spray regular sized muffin tin with cooking spray or use silicone bake cups. Microwave the red peppers and mushrooms for 1 minute to soften. Spoon a small amount into the bottom of each muffin tin. Top with a sprinkling of chopped ham, cheese, and scallions. In a large bowl beat the eggs. Add the seasoning and whisk. Fill each muffin tin with the eggs until 2/3 full (do not overfill!). Bake in 375 degree oven for 30 minutes or until cooked through. Allow to cool at least 15 minutes after cooking and then place two muffins in each of 6 sandwich baggies. Refrigerate (they don't freeze very well). When ready to run out the door, vent the baggie and put in microwave on high for 30 seconds. Great in the car on the go.Serving Size: Makes 12 regular muffin size pieces - two per servingNumber of Servings: 6Recipe submitted by SparkPeople user MISHKA422.

The nutritional information for On the go Egg Muffins is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 181.9

• Total Fat: 11.3 g
• Cholesterol: 377.7 mg
• Sodium: 360.9 mg
• Total Carbs: 2.7 g
• Dietary Fiber: 0.8 g
• Protein: 17.4 g

The dietary needs meet for On the go Egg Muffins is Low Carb