Brunch

Cheesy Mushroom Bell Pepper Kale Egg "Muffins" is for Breakfast.

Cheesy Mushroom Bell Pepper Kale Egg "Muffins" takes 15 minutes to prepare.

Cheesy Mushroom Bell Pepper Kale Egg "Muffins" takes 20 minutes to cook.

Cheesy Mushroom Bell Pepper Kale Egg "Muffins" makes 12 servings.

The ingredients for Cheesy Mushroom Bell Pepper Kale Egg "Muffins" are:

0.50 tsp Pepper, black
0.50 tsp Salt
1 tbsp Olive Oil
0.25 cup, chopped onions, raw
4 oz Cracker Barrel Extra Sharp Shredded Cheddar 2%
4 serving Egg beaters Smart Cups (1 cup)
3 oz. Mushrooms, chopped
2 oz Green Peppers (bell peppers) chopped
3 oz Baby kale medley

Here is how you make Cheesy Mushroom Bell Pepper Kale Egg "Muffins":

Preheat oven to 350 degrees. Sprat muffin tin with non-stick cooking spray. Cook onions, mushrooms, and peppers in 1 TBSP olive oil until soft and lightly browned. Add baby kale or other greens and cook until wilted. Cool and add Egg Beaters, salt, pepper, and shredded cheddar, Whisk to combine. Pour into greased muffin tins and bake for approximately 20 minutes, Serve warm, can be stored in refrigerator for up to 5 days and microwaved for about 30 seconds to reheat. Also freezes well.Serving Size:?Makes 12 egg muffins

The nutritional information for Cheesy Mushroom Bell Pepper Kale Egg "Muffins" is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 67.0

• Total Fat: 3.2 g
• Cholesterol: 8.3 mg
• Sodium: 257.7 mg
• Total Carbs: 2.2 g
• Dietary Fiber: 0.8 g
• Protein: 6.4 g

The dietary needs meet for Cheesy Mushroom Bell Pepper Kale Egg "Muffins" is Low Carb