- Dave's Fresh Marketplace Recipes

Veggie Egg Muffins

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%
Trans Fat 0 g
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.

Servings
approx 12 ea

Prep Time
15 minutes

Cook Time
20 - 25 minutes

Watch How to Make this Recipe

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

Watch How to Make this Recipe

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. 

Watch How to Make this Recipe