Breakfast

Egg Muffins - Spinach, Peppers, and Onion is for Breakfast.

Egg Muffins - Spinach, Peppers, and Onion takes 10 minutes to prepare.

Egg Muffins - Spinach, Peppers, and Onion takes 26 minutes to cook.

Egg Muffins - Spinach, Peppers, and Onion makes 12 servings.

The ingredients for Egg Muffins - Spinach, Peppers, and Onion are:

8 cup (4 oz) Egg Beaters Smart Cups
160 gram(s) frozen Shop Rite pepper & onion stir fry (about 1 1/2 cups)
8 oz Cracker Barrel Aged Reserve Cheddar
0.5 package (10 oz) yields Spinach, frozen
.5 tsp Salt
.5 tsp Pepper, black

Here is how you make Egg Muffins - Spinach, Peppers, and Onion:

Preheat oven to 375 degrees. Lightly spray muffin cups with cooking oil spray (2 trays of 12 cups, 4 trays of 6 cups, etc.) This recipe makes 24 egg "muffins" in total, and silicone cups are preferred for ease of removal after baking and cooling. Defrost and chop up spinach, peppers, and onions, and season with salt and pepper to taste. Chop or shred 8oz cheese of your choice. Evenly divide spinach, peppers and onions into muffin cups sprayed with cooking spray. Evenly pour Egg Beaters into each cup, and top with the cubed or shredded cheese.Bake at 375 for about 26 minutes. Allow the egg muffins to cool in the pan for at least 10 minutes before removing from baking cups and serving, or storing for meal prepping.These freeze well into portions of 2, and can be microwaved, (loosely covered) for about 90 seconds from refrigerated, or for about 2 minutes from frozen.Serving Size:?12 @ 2 "muffins" each

The nutritional information for Egg Muffins - Spinach, Peppers, and Onion is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 101.9

• Total Fat: 5.2 g
• Cholesterol: 15.2 mg
• Sodium: 262.0 mg
• Total Carbs: 2.7 g
• Dietary Fiber: 1.2 g
• Protein: 11.0 g

The dietary needs meet for Egg Muffins - Spinach, Peppers, and Onion is Low Carb