Brunch

Egg Flaxseed Salsa Breakfast Muffins is for Breakfast, Snack.

Egg Flaxseed Salsa Breakfast Muffins takes 15 minutes to prepare.

Egg Flaxseed Salsa Breakfast Muffins takes 20 minutes to cook.

Egg Flaxseed Salsa Breakfast Muffins makes 12 servings.

The ingredients for Egg Flaxseed Salsa Breakfast Muffins are:

Eggs, 12 large, raw
Flaxseed, 4 tbsp, ground
Freshly ground black pepper (optional)
Sweet Mini Peppers, about 6, diced and saut?ed lightly in cooking spray
Jennie-O Turkey Bacon, 6 slices, cooked until crisp
Weight Watcher's Colby Cheese Sticks, 4 sticks, diced
Green Mountain Gringo Salsa, Hot, 12 tbsp.

Here is how you make Egg Flaxseed Salsa Breakfast Muffins:

Preheat oven to 400 degrees. Crack raw eggs into a large bowl and whisk. Add ground flaxseed and freshly ground black pepper and whisk again until mixed thoroughly. Spoon egg mixture into 12 muffin cups prepared with cooking spray until each cup is about two thirds full. Divide the saut?ed peppers and diced cheese sticks evenly into each muffin. Crumble half a slice of bacon into each muffin. Bake in preheated oven for 20 minutes. Allow to cool slightly in the pan, then edge with a knife around each muffin to remove. Top each muffin with 1 tbsp salsa before eating.Serving Size: Makes 12 regular sized muffinsNumber of Servings: 12Recipe submitted by SparkPeople user CAROLISCIOUS.

The nutritional information for Egg Flaxseed Salsa Breakfast Muffins is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 137.6

• Total Fat: 9.2 g
• Cholesterol: 201.6 mg
• Sodium: 202.7 mg
• Total Carbs: 3.3 g
• Dietary Fiber: 1.4 g
• Protein: 10.2 g

The dietary needs meet for Egg Flaxseed Salsa Breakfast Muffins is Low Carb