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Yields:
3 servings
Prep Time:
15 mins
Cook Time:
20 mins
Meal Types:
Main Dishes
Snacks
Breakfast
Rating:
Average FatSecret member ranking fatsecret members overall average rating

Egg Muffins II

Veggie egg cups for breakfast.

Ingredients

Directions

  1. Sauté onion and zucchini in olive oil for about 3 minutes. Add in spinach and cook until just wilted.
  2. Beat eggs with a couple tablespoons of water.
  3. Spray a muffin tin with non-stick cooking spray. Divide veggie mixture among 6 cups. Evenly pour eggs into 6 cups.
  4. Bake at 350 °F (175 °C) for 25 minutes or until set.
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Reviews 
Makes too many muffins because it's eggs doesn't keep well. Also, crunchy on the outside and soft on the inside.
14 Nov 19 by member: KSPerry

     
 

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Nutrition summary:

There are 173 calories in 1 serving of Egg Muffins II.
Calorie break-down: 60% fat, 10% carbs, 30% protein.

Nutrition Facts
Serving Size 1 serving
Amount Per Serving
Calories
173
 
% Daily Values*
Total Fat
11.63g
15%
Saturated Fat
3.234g
16%
Trans Fat
0g
Polyunsaturated Fat
1.223g
Monounsaturated Fat
5.105g
Cholesterol
370mg
123%
Sodium
158mg
7%
Total Carbohydrate
4.12g
1%
Dietary Fiber
1g
4%
Sugars
1.58g
Protein
13.07g
Vitamin D
-
Calcium
29mg
2%
Iron
0.68mg
4%
Potassium
92mg
2%
Vitamin A
96mcg
11%
Vitamin C
10.8mg
12%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
9%
of RDI*
(173 calories)
9% of RDI
Calorie Breakdown:
 
Carbohydrate (10%)
 
Fat (60%)
 
Protein (30%)
* Based on a RDI of 2000 calories


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