Breakfast

egg and veggie muffins is for Breakfast.

egg and veggie muffins takes 15 minutes to prepare.

egg and veggie muffins takes 25 minutes to cook.

egg and veggie muffins makes 12 servings.

The ingredients for egg and veggie muffins are:

Ingredients:

1 cup Onions, raw, chopped
1 cup Fresh green sweet pepper,
8 eggs
1/2 C Broccoli, fresh, chopped or diced )
2 oz Deli Ham,

Here is how you make egg and veggie muffins:

Preheat oven at 350 -Grease your muffin tin -Add vegetables of your choice along with cheese (if you choose), pour beaten egg mixture on it. -Place muffin pan on the center rack of a preheated oven and bake for 20-25 minutes or until muffins are light brown, puffy, and the eggs are set. -Let muffins cool for a few minutes before removing from the muffin pan or cups. Loosen gently with knife if they seem to be sticking. Eat immediately or let cool completely and store in plastic bag in refrigerator or freezer. The Egg Muffins can be reheated in the microwave.Serving Size: makes 12 sevings Number of Servings: 12Recipe submitted by SparkPeople user AMDPPJR.

The nutritional information for egg and veggie muffins is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 73.6

• Total Fat: 4.2 g
• Cholesterol: 182.5 mg
• Sodium: 110.6 mg
• Total Carbs: 2.1 g
• Dietary Fiber: 0.4 g
• Protein: 6.3 g