Vegetarian

Protein Egg Muffins is for Breakfast.

Protein Egg Muffins takes 7 minutes to prepare.

Protein Egg Muffins takes 25 minutes to cook.

Protein Egg Muffins makes 6 servings.

The ingredients for Protein Egg Muffins are:

2 cup Baby Spinach (raw and torn into tiny bite sized pieces)
2 tbsp Parmasan Grated Cheese
1/4 cup Dairy, Milk - Whole
1/4 cup Kroger Finely Shredded Sharp Cheddar Cheese
6 large Egg, fresh, whole, raw, beaten separately with milk and basil
1 serving Kroger light string cheese, sliced into small pieces
1 oz Cheese - Kroger Sharp Cheddar Cheese shredded
1 tbsp dried Basil
MUffin tins
Oven

Here is how you make Protein Egg Muffins:

Pre?heat oven to 375F and use cooking spray to grease a 6 muffin tin and set aside.Scramble eggs with milk and basil and set aside.Tear around 2 cups of fresh baby spinach into smal pieces and set aside. Next grateone ounce cheddar cheese and take one string cheese and cut into smaller round circles from end to end into tiny pieces and set cheeses aside separately.Next take equal amounts of spinach and place into bottoms of muffin tins. Place cheddar on top of three of them and mozzarella string cheese on other three in a six muffin tin. Finally pour beaten egg mixture over veggie/ cheese mixes then top with a sprinkle of parmasan cheese and place into oven after wiping up any egg spills off tin. Bake at 375F for around 20-25 minuets until done.Serving Size: Makes about 6 muffinsNumber of Servings: 6Recipe submitted by SparkPeople user MELTEA43.

The nutritional information for Protein Egg Muffins is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 135.0

• Total Fat: 9.2 g
• Cholesterol: 200.0 mg
• Sodium: 217.7 mg
• Total Carbs: 1.9 g
• Dietary Fiber: 0.4 g
• Protein: 11.0 g

The dietary needs meet for Protein Egg Muffins is Low Carb