Breakfast

Veggie Egg Muffins is for Breakfast.

Veggie Egg Muffins takes 10 minutes to prepare.

Veggie Egg Muffins takes 30 minutes to cook.

Veggie Egg Muffins makes 6 servings.

The ingredients for Veggie Egg Muffins are:

3 large eggs
1 cup liquid egg whites
1-2 Tbsp 2% milk
2/3 cup frozen hashbrowns
2/3 cup reduced fat Mexican shredded cheese
2/3 cup chopped onions
2/3 cup frozen kale (or spinach)
1 tsp salt
1/2 tsp black pepper
1 tsp Mrs. Dash Onion & Herb
1/2 tsp minced garlic (approx 1 clove)
Cooking spray

Here is how you make Veggie Egg Muffins:

*Preheat oven to 400 degrees.1. Spray jumbo muffin pans with cooking spray2. Divide frozen hashbrowns and place into muffin pan. Press firmly into each place as "base" for muffins.3. Divide kale and place on top of hashbrowns. 4. Continue with onion and cheese.5. In medium-sized bowl, combine eggs, egg whites, garlic, milk, salt, pepper, and Mrs. Dash seasoning. Whisk gently to scramble.6. Pour egg mixture in equal amounts into muffin pan.7. Bake for approximately 30-35 minutes or until done.8. Enjoy!Serving Size:?Makes 6 jumbo sized muffins

The nutritional information for Veggie Egg Muffins is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 107.4

• Total Fat: 4.7 g
• Cholesterol: 98.9 mg
• Sodium: 590.0 mg
• Total Carbs: 4.8 g
• Dietary Fiber: 0.8 g
• Protein: 10.7 g