Breakfast

Vege Egg Muffins is for Breakfast, Snack.

Vege Egg Muffins takes 20 minutes to prepare.

Vege Egg Muffins takes 25 minutes to cook.

Vege Egg Muffins makes 51 servings.

The ingredients for Vege Egg Muffins are:

2 500g cartons of egg beaters
2 500g cartons of just egg whites
1 package (175g) Schneiders Country Naturals Honey Ham diced
2 cups shredded cheddar cheese
1 cup diced raw celery
2 cups diced raw mushrooms (approx. 8 heads no stem)
1 tbsp parsley
3 tbsp garlic powder

Here is how you make Vege Egg Muffins:

Preheat oven to 375 degreesSpray or use melted butter on muffin pan. Dice up vegetables and mix everything into a bowl.I used 1/4 cup measure cup (not quite full) to pour mixture into muffin pans.Serving Size: makes 51 regular muffin sizeNumber of Servings: 51Recipe submitted by SparkPeople user SHINGSTON.

The nutritional information for Vege Egg Muffins is:

• Servings Per Recipe: 51
• Amount Per Serving
• Calories: 35.9

• Total Fat: 1.6 g
• Cholesterol: 6.2 mg
• Sodium: 104.9 mg
• Total Carbs: 1.0 g
• Dietary Fiber: 0.2 g
• Protein: 4.6 g

The dietary needs meet for Vege Egg Muffins is Low Carb