Breakfast

Egg Muffins with Broccoli, Spinach, and Cauliflower is for Breakfast.

Egg Muffins with Broccoli, Spinach, and Cauliflower takes several minutes to prepare.

Egg Muffins with Broccoli, Spinach, and Cauliflower takes several minutes to cook.

Egg Muffins with Broccoli, Spinach, and Cauliflower makes 12 servings.

The ingredients for Egg Muffins with Broccoli, Spinach, and Cauliflower are:

Salt, 0.25 tsp (remove)
Baking Powder, 0.25 tsp (remove)
Almond Breeze Almond Milk, Unsweetened Vanilla, 2 oz (remove)
Egg, fresh, 12 large (remove)
Cut Leaf Spinach - Frozen, 140 grams (remove)
Bob?s Red Mill Coconut Flour, 2 tbsp (remove)
Cherry Tomatoes, Fresh, 1 Tomato, 6 serving (remove)
Broccoli, frozen, .5 package (10 oz) (remove)
Cauliflower, raw, 1 cup (remove)
*Jay Robb Egg White Protein, 2 serving (remove)

Here is how you make Egg Muffins with Broccoli, Spinach, and Cauliflower:

Cook veggies. Mix dry ingredients then combine everything. Separate egg mixture into 12 muffin tins. Preheat to 375.Bake for 30-40 minutesNumber of Servings: 12Recipe submitted by SparkPeople user CYCLINGGAL.

The nutritional information for Egg Muffins with Broccoli, Spinach, and Cauliflower is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 105.3

• Total Fat: 5.2 g
• Cholesterol: 185.0 mg
• Sodium: 149.7 mg
• Total Carbs: 3.2 g
• Dietary Fiber: 1.4 g
• Protein: 11.2 g

The dietary needs meet for Egg Muffins with Broccoli, Spinach, and Cauliflower is Gluten Free