Veggie Egg Muffins
Nutrition Facts
12 ea Serving Per Container
Serving size 1ea
| Amount Per Serving | ||
|---|---|---|
|
Calories |
90 |
|
| % Daily Value* | ||
| Total Fat 7 g | 10% | |
| Saturated Fat 2 g | 9% | |
| Cholesterol 185 mg | 62% | |
| Sodium 130 mg | 5% | |
| Total Carbohydrate 2 g | 1% | |
| Dietary Fiber 1 g | 4% | |
| Sugars 1 g | ||
| Includes Added Sugars | % | |
| Protein 7 g | ||
| Vitamin D | % | |
|---|---|---|
| Calcium | 4% | |
| Iron | 6% | |
| Potassium | % | |
* The % Daily Value (DV) tells you how much a nutrient in a serving food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
- 12 ea Eggs
- ¼ cup Skim Milk
- 1 cup Spinach, chopped
- ½ cup Cherry Tomatoes, halved
- ½ cup Mushrooms, diced
- ½ cup Onion, diced
- ½ tsp Black Pepper
- Pinch of Salt
- ½ Avocado
- 2 tbsp Crumbled Feta Cheese
- 2 tbsp Salsa
Method of Preparation
Step 1
Preheat oven to 350°F. Spray muffin tin with cooking spray.
Step 2
Whisk eggs, milk, black pepper & salt together.
Step 3
Add mushrooms, onion, tomatoes and spinach to bowl. Mix well.
Step 4
Using a measure cup, equally distribute vegetable/egg mix to muffin pan.
Step 5
Bake for 20-25 minutes.
Remove from oven and garnish with feta cheese, diced avocado and salsa.
