Breakfast

Veggie and Egg ?Muffins? (Low-Carb/Low-Fat) is for Breakfast.

Veggie and Egg ?Muffins? (Low-Carb/Low-Fat) takes several minutes to prepare.

Veggie and Egg ?Muffins? (Low-Carb/Low-Fat) takes several minutes to cook.

Veggie and Egg ?Muffins? (Low-Carb/Low-Fat) makes 6 servings.

The ingredients for Veggie and Egg ?Muffins? (Low-Carb/Low-Fat) are:

1/2 tbsp vegetable oil
2 cups of sliced mushrooms, diced
3 cups frozen chopped broccoli, diced and thawed
1 cup cheddar cheese, shredded (not the pre-shredded, buy block cheese and shred yourself, less carbs)

dozen eggs, half remove yolks
1/2 tsp baking powder
Salt & Pepper, to taste

Here is how you make Veggie and Egg ?Muffins? (Low-Carb/Low-Fat):

Preheat oven to 375. Cook mushroom with oil for three minutes, don't cook too long as they still have to bake. Remove from heat and mix in broccoli. Whisk together the eggs, baking powder, salt, and pepper. Put a liner in each muffin cup (using non-stick spray only adds calories/fat) and then fill each cup evenly with the veggie mixture (about 2/3 full). Evenly sprinkle 3/4 cup of cheese on tops. Then ladle the egg mixture over the veggies/cheese (don't overfill). Sprinkle tops with remaining cheese and bake for 15-20 minutes. Makes appx 12 "muffins".Serving Size:?2 muffins

The nutritional information for Veggie and Egg ?Muffins? (Low-Carb/Low-Fat) is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 151.9

• Total Fat: 7.5 g
• Cholesterol: 190.0 mg
• Sodium: 292.8 mg
• Total Carbs: 3.8 g
• Dietary Fiber: 1.3 g
• Protein: 15.7 g

The dietary needs meet for Veggie and Egg ?Muffins? (Low-Carb/Low-Fat) is Low Carb