Brunch

Mexican Egg Muffins is for Breakfast.

Mexican Egg Muffins takes several minutes to prepare.

Mexican Egg Muffins takes several minutes to cook.

Mexican Egg Muffins makes 4 servings.

The ingredients for Mexican Egg Muffins are:

3 Whole Large Eggs
3 Large Egg Whites
1/2 cup Nonfat Milk
1 Jalapeno Pepper seeded & chopped
1/4 cup chopped Onion
10 seeded & chopped Grape Tomatoes
6 slices of Oscar Meyer Deli Fresh Oven Roasted Turkey chopped into small pieces
1/4 cup Shredded Sharp Cheddar Cheese
1/2 tablespoon Extra Virgin Olive Oil
1/4 cup drained & rinsed Black Beans

Here is how you make Mexican Egg Muffins:

Makes 4 ServingsPreheat oven to 400.Saute onions & pepper in evoo & let cool.Wisk together eggs & milk, then add all the remaining ingredients to the egg mixture.Bake in a muffin pan (sprayed with pam so it wont stick) for approx 20 minutes or until eggs are set. (I used a jumbo muffin pan) Number of Servings: 4Recipe submitted by SparkPeople user LEAHB1974.

The nutritional information for Mexican Egg Muffins is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 155.9

• Total Fat: 8.1 g
• Cholesterol: 171.2 mg
• Sodium: 324.8 mg
• Total Carbs: 7.5 g
• Dietary Fiber: 1.0 g
• Protein: 14.0 g

Mexican Egg Muffins is Mexican cuisine.

The dietary needs meet for Mexican Egg Muffins is Low Carb