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Pepper Egg Muffins is for Breakfast.

Pepper Egg Muffins takes 10 minutes to prepare.

Pepper Egg Muffins takes 25 minutes to cook.

Pepper Egg Muffins makes 12 servings.

The ingredients for Pepper Egg Muffins are:

1.5 cups sweet onions, chopped
1 cup red pepper, chopped
1 cup green pepper, chopped
2 tsp olive oil
2 dashes salt
black pepper to taste
2.5 cups egg beaters
3 tbsp fat free half and half

Here is how you make Pepper Egg Muffins:

Makes 24 muffins, 2 per servingPreheat oven to 375 degrees. Spray silicone muffin pans with nonstick spray, or use foil muffin liners, sprayed with nonstick spray. Heat skillet, add olive oil and saute onions and peppers. Add salt and pepper to taste. Allow to cool slightly. In large bowl combine egg substitute and fat free half and half, then add vegetables and cheese. Spoon egg and vegetable mixture into muffin cups or liners (fill to almost full). Bake for 20-25 minutes until egg "muffins" are browned at edges and egg is set in center. They will puff during baking and deflate upon cooling.They can be frozen and reheated in the microwave (wrap in paper towel to absorb moisture). Number of Servings: 12Recipe submitted by SparkPeople user EVILBUNNIE.

The nutritional information for Pepper Egg Muffins is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 92.9

• Total Fat: 3.7 g
• Cholesterol: 3.8 mg
• Sodium: 216.0 mg
• Total Carbs: 4.3 g
• Dietary Fiber: 0.7 g
• Protein: 10.4 g