Breakfast

Vegetable Egg Muffins is for Breakfast.

Vegetable Egg Muffins takes 10 minutes to prepare.

Vegetable Egg Muffins takes 25 minutes to cook.

Vegetable Egg Muffins makes 12 servings.

The ingredients for Vegetable Egg Muffins are:

The cup of spinach was tightly packed.
Add salt and pepper to taste.
I cut the slices of pepper jack cheese into 1/2 in slices and then cut those slices into halves and placed them on top of each muffin cup. (Shredded chees would work best)

Here is how you make Vegetable Egg Muffins:

Chop up all vegetable EXCEPT spinach. Then add all of the chopped vegetable into a bowl and mix with a spoon.Beat all eggs in a large bowl.Spray muffin pan with pam. Line each muffin cup with spinach. Then add mixed vegetables to the muffin pans. evenly dispurse the egg mixture into the muffin cups. Then add slices of cheese onto the top of each muffin cup. Cook on 350-375 for about 25-30 minutes or until top is golden. Once taken out of the oven let sit for about 5-10minutes to let everything settle. Then enjoy.Serving Size: makes 12 muffinsNumber of Servings: 12Recipe submitted by SparkPeople user 3CLICKSBELLA.

The nutritional information for Vegetable Egg Muffins is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 67.4

• Total Fat: 2.7 g
• Cholesterol: 51.5 mg
• Sodium: 117.4 mg
• Total Carbs: 3.6 g
• Dietary Fiber: 0.7 g
• Protein: 6.6 g

The dietary needs meet for Vegetable Egg Muffins is Low Carb