Breakfast

Parmesan Egg and Veggie "Muffins" is for Breakfast.

Parmesan Egg and Veggie "Muffins" takes 10 minutes to prepare.

Parmesan Egg and Veggie "Muffins" takes 30 minutes to cook.

Parmesan Egg and Veggie "Muffins" makes 2 servings.

The ingredients for Parmesan Egg and Veggie "Muffins" are:

5.0 serving Organic Valley? Organic Extra-Large Brown Omega-3 Eggs 1 egg (58g)
6.0 serving Vegetables, Frozen, Stir Fry Vegetable Blend, Kirkland, 1cup
6.0 tbsp Parmesan Cheese, shredded, black pepper to taste

Here is how you make Parmesan Egg and Veggie "Muffins":

1. Crush frozen veggies in blender. 2. Whisk eggs in a mediums to large bowl. 3. Add a few shakes of black pepper 4. Stir veggies into egg mixture until fully coated/soaked up. 5. Spoon mixture into silicone muffin molds placed inside a muffin tin. 6. Bake@ 475 for 30 min, turning pan halfway through. Let cool then refrigerate. When ready to eat, top with parmesan cheese and microwave for 2 min.Serving Size: 6 muffins=1 serving...Makes 2 servingsNumber of Servings: 2.0Recipe submitted by SparkPeople user FRANGELIC2.

The nutritional information for Parmesan Egg and Veggie "Muffins" is:

• Servings Per Recipe: 2
• Amount Per Serving
• Calories: 326.1

• Total Fat: 13.3 g
• Cholesterol: 617.9 mg
• Sodium: 372.2 mg
• Total Carbs: 24.3 g
• Dietary Fiber: 6.0 g
• Protein: 23.3 g

The dietary needs meet for Parmesan Egg and Veggie "Muffins" is Vegetarian