Breakfast

Veggie Egg Muffins - gluten free, serving 2 muffins is for Breakfast.

Veggie Egg Muffins - gluten free, serving 2 muffins takes 5 minutes to prepare.

Veggie Egg Muffins - gluten free, serving 2 muffins takes 35 minutes to cook.

Veggie Egg Muffins - gluten free, serving 2 muffins makes 25 servings.

The ingredients for Veggie Egg Muffins - gluten free, serving 2 muffins are:

14 large Egg, fresh, whole, raw
2 serving Asparagus (frozen, 10 spears)
2 cup Bell peppers (Green, Red, Yellow, Orange)
2 cup Parmesan Cheese, grated
1 cup, chopped Onions, raw
.5 cup Milk, nonfat (skim milk)

Here is how you make Veggie Egg Muffins - gluten free, serving 2 muffins:

Sautee onion and veggies in olive oil until soft. Put in muffin cups (silicone preferred). Mix eggs and milk, pour over veggies in muffin cup. Top with cheese. Cook 350F for 20 minutes or until center doesn't wobble. Cool, chill in fridge. Can be frozen for up to 3 months.Serving Size: Makes 25 muffins - serving is 2 muffinsNumber of Servings: 25Recipe submitted by SparkPeople user SUPERBIEN.

The nutritional information for Veggie Egg Muffins - gluten free, serving 2 muffins is:

• Servings Per Recipe: 25
• Amount Per Serving
• Calories: 86.3

• Total Fat: 5.3 g
• Cholesterol: 110.6 mg
• Sodium: 191.1 mg
• Total Carbs: 2.4 g
• Dietary Fiber: 0.2 g
• Protein: 7.4 g

The dietary needs meet for Veggie Egg Muffins - gluten free, serving 2 muffins is Low Carb