Breakfast

Tomato, Spinach, and Parmesan Egg Muffins is for Breakfast.

Tomato, Spinach, and Parmesan Egg Muffins takes 7 minutes to prepare.

Tomato, Spinach, and Parmesan Egg Muffins takes 20 minutes to cook.

Tomato, Spinach, and Parmesan Egg Muffins makes 2 servings.

The ingredients for Tomato, Spinach, and Parmesan Egg Muffins are:

1Medium Roma Tomatoes
1 cup Spinach, fresh
4 large Eggs
1/4 cup 2% Milk
1 tbsp Heavy Whipping Cream
1/2 tsp Salt
1 dash black Pepper
1/4 tsp ground Nutmeg
2 tbsp grated Parmesan Cheese
1 tsp Paprika
1 tsp dried Tarragon
1 tsp dried Parsley

Here is how you make Tomato, Spinach, and Parmesan Egg Muffins:

Preheat oven to 350F. Spray or grease 6 muffin cups. Dice tomato and coarsely chop spinach, toss together. Whisk together eggs, milk, and cream. Add salt, pepper, nutmeg, and cheese. Divide tomato/spinach mixture evenly between greased muffin cups. Ladle egg mix over each to about 3/4 full. Sprinkle tops with parsley, tarragon, and paprika. Bake for 15-20 minutes, or until centers are set. Remove with rubber spatula, serve immediately. Serving Size:?Makes 2 3-Muffin servings

The nutritional information for Tomato, Spinach, and Parmesan Egg Muffins is:

• Servings Per Recipe: 2
• Amount Per Serving
• Calories: 238.4

• Total Fat: 15.7 g
• Cholesterol: 390.6 mg
• Sodium: 849.8 mg
• Total Carbs: 7.6 g
• Dietary Fiber: 1.3 g
• Protein: 17.0 g

The dietary needs meet for Tomato, Spinach, and Parmesan Egg Muffins is Low Carb