Vegetarian

Baked Vegetable and Egg "Muffin is for Breakfast.

Baked Vegetable and Egg "Muffin takes 15 minutes to prepare.

Baked Vegetable and Egg "Muffin takes 25 minutes to cook.

Baked Vegetable and Egg "Muffin makes 1 servings.

The ingredients for Baked Vegetable and Egg "Muffin are:

1 Large Fresh Organic Egg
1/8 Cup chopped fresh Kale
1 loose tbsp chopped Red Onion
1 loose tbsp chopped canned or fresh mushrooms
1 loose tbsp chopped red bell pepper (or green if you prefer the stronger flavor)

Here is how you make Baked Vegetable and Egg "Muffin:

Using a muffin tin pan, place chopped kale on bottom, then top with the otherchopped vegetables, break egg on top (your muffin tin will be a little full, just use a fork to help the egg white saturate thru the ingredients. Sprinkle with herbs or seasonings of your choice, I used a little crushed red pepper, turmeric and cayenne. Plain salt and pepper works also,or incorporate your favorite herbs. Bake for 15-20 minutes (depending upon how well done you want your yolk, keeping in mind that if there's a need to heat them up the yolk will cook more). Great and handy way to have a nutritious breakfast during the week. Serving Size: 1 muffin makes 1 servingNumber of Servings: 1Recipe submitted by SparkPeople user TSCHRIVER1968.

The nutritional information for Baked Vegetable and Egg "Muffin is:

• Servings Per Recipe: 1
• Amount Per Serving
• Calories: 87.6

• Total Fat: 5.0 g
• Cholesterol: 186.0 mg
• Sodium: 118.7 mg
• Total Carbs: 3.5 g
• Dietary Fiber: 1.1 g
• Protein: 7.4 g

The dietary needs meet for Baked Vegetable and Egg "Muffin is Vegetarian