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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

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.
114 members have added this recipe to their cookbook.
 

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.
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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