Breakfast

Veggie Egg Muffin is for Breakfast.

Veggie Egg Muffin takes 20 minutes to prepare.

Veggie Egg Muffin takes 40 minutes to cook.

Veggie Egg Muffin makes 6 servings.

The ingredients for Veggie Egg Muffin are:

8 egg whites
1/3 cup Lactaid or Fat Free milk
1/2 chopped medium onion
1/2 green bell pepper
1/2 yellow bell pepper
1 cup spinach
4 chopped medium mushrooms
salt
pepper
1 cup shredded cheddar cheese
1 tbsp olive oil
pam
1 piece of whole wheat bread or English muffin

Here is how you make Veggie Egg Muffin:

Preheat the oven to 350. In a pan, saute the onion and bell peppers for about 3 minutes. Add the spinach and mushrooms for another 5. Add pepper and salt for taste. Let cool for a few minutes during the next part.In a medium to large size bowl, mix the egg whites and lactaid or milk. Once the vegetables have cooled a bit add to the bowl and mix. Lastly, add the cheese.Spray a 12 muffin tin or a 6 jumbo muffin tin with Pam or coat lightly with olive oil. Fill the tins up 3/4 of the way. Add a piece of bread on the top. Cook for 35-45 minutes. Number of Servings: 6Recipe submitted by SparkPeople user CZRODRIGUEZ.

The nutritional information for Veggie Egg Muffin is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 140.7

• Total Fat: 7.4 g
• Cholesterol: 19.8 mg
• Sodium: 232.4 mg
• Total Carbs: 8.5 g
• Dietary Fiber: 2.0 g
• Protein: 13.5 g

The dietary needs meet for Veggie Egg Muffin is Vegetarian