Breakfast

Scrambled Eggs Muffins is for Breakfast.

Scrambled Eggs Muffins takes 15 minutes to prepare.

Scrambled Eggs Muffins takes 20 minutes to cook.

Scrambled Eggs Muffins makes 12 servings.

The ingredients for Scrambled Eggs Muffins are:

Egg, fresh, 12 large
Green Peppers (bell peppers), 0.5 cup, chopped
Onions, raw, .5 cup, chopped
*cheddar chees reduced fat shreded, 6 serving
Salt, 1 tbsp
Mrs. Dash (R) Lemon Pepper Seasoning Blend, 0.25 tsp

Here is how you make Scrambled Eggs Muffins:

Pre-Heat over at 350. Spray 2-12 Muffin TinsWhisk together(5 minutes) eggs, salt, Mrs. Dash in a big bowl. For lower fat content, you may substitute 6 whole eggs for .5 of a cup of egg whites.Chop onion & green pepper and add to the mixture. Whisk once more with all ingredients for about 3 minutes. Fold in shredded cheese. With an .5 cup scoop out mixture into each of the muffin tins- fill to the top. Unlike flour muffins, these don't rise, so to get the best size out of them: fill each one to the top. Finally, place muffin tins into oven at 350 degrees for about 20 minutes. They will look like they are not fully cooked; but when you freeze them and re-heat them, they will finish cooking.I normally let them cool for about 10 minutes and then I divide the batches into small ziplock bags to be able to pull out on busy weekday mornings. I try to divide the bags into family servings: we are 4, so each bag has 4 muffins- one of each person and it has worked great. Serving Size: Makes 12-16 muffingsNumber of Servings: 12Recipe submitted by SparkPeople user RYELI26.

The nutritional information for Scrambled Eggs Muffins is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 113.9

• Total Fat: 7.5 g
• Cholesterol: 192.2 mg
• Sodium: 755.5 mg
• Total Carbs: 1.5 g
• Dietary Fiber: 0.2 g
• Protein: 9.8 g