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3 servings
Prep Time:
15 mins
Cook Time:
20 mins
Meal Types:
Main Dishes
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Egg Muffins II

Veggie egg cups for breakfast.



  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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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 from Fat 105
Calories 173
% Daily Values*
Total Fat 11.63g 18%
  Saturated Fat 3.234g 16%
  Polyunsaturated Fat 1.223g  
  Monounsaturated Fat 5.105g  
Cholesterol 370mg 123%
Sodium 158mg 7%
Potassium 92mg  
Total Carbohydrate 4.12g 1%
  Dietary Fiber 1g 4%
  Sugars 1.58g  
Protein 13.07g  
Vitamin A 151% Vitamin C 54%
Calcium 21% Iron 35%
of RDI*
(173 calories)
9% of RDI
Calorie Breakdown:
Carbohydrate (10%)
Fat (60%)
Protein (30%)
* Based on a RDI of 2000 calories