Brunch

Veggie breakfast muffin is for Breakfast.

Veggie breakfast muffin takes 10 minutes to prepare.

Veggie breakfast muffin takes 30 minutes to cook.

Veggie breakfast muffin makes 1 servings.

The ingredients for Veggie breakfast muffin are:

6 tbsp follow your heart veganegg (by CASSEAPDX)
1 medium whole (2-3/5" dia) Tomatoes, red, ripe, raw, year round average
2 cup Spinach, fresh
1 serving mushroom, portabella cap - 1 cap-3 oz serv
.25 cup, shredded Cheddar or Colby Cheese, Low Fat
.5 cup, chopped Green Peppers (bell peppers)
.5 tsp Pepper, black
.5 tsp Salt
1.5 cup (8 fl oz) Water, tap
.75 cup Milk, nonfat (skim milk)
1 tsp crushed red pepper flakes (by TORI7HARRISON)
0.25 cup King Arthur Flour, White Spelt Flour (1/09) (by ROSEHIP:-))

Here is how you make Veggie breakfast muffin:

Combine all ingredients and wisk together until smooth. Use ice cream scoop to place batter into sprayed/oiled muffin tins. Cook at 350 for about 30 minutes. Add 5 minute increments for increased crispness. Serving Size: 4.25 servingsNumber of Servings: 1Recipe submitted by SparkPeople user EMJAIN98.

The nutritional information for Veggie breakfast muffin is:

• Servings Per Recipe: 1
• Amount Per Serving
• Calories: 477.5

• Total Fat: 8.2 g
• Cholesterol: 9.7 mg
• Sodium: 1,820.3 mg
• Total Carbs: 66.8 g
• Dietary Fiber: 20.3 g
• Protein: 29.8 g

The dietary needs meet for Veggie breakfast muffin is Vegetarian