Rating:
FatSecret Members Average Rating
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Great for breakfast in a hurry.
Ingredients
Directions
- Pre-heat oven to 375° F (200° C). Use a 12 muffin pan (regular size muffins) and line with paper cups.
- Cook the vegetable sausage according to package directions, then cut into small pieces. Evenly distribute the sausage between all of the muffin liners.
- Add a little bit of shredded cheese (whichever kind you prefer) to each muffin liner.
- In a small mixing bowl, whisk together all 8 eggs, then season to taste with salt, pepper and an herb seasoning mixture.
- Using a ladle, add the egg mixture to the muffin liners until the cups are 3/4 full.
- Bake for 25-30 minutes, or until tops are slightly brown and eggs are set.
- Note: the egg muffins will last for about a week in the refrigerator. To reheat, wrap 2 muffins in a paper towel and heat in the microwave for 2 minutes on medium high power.
- Note: recipe From Kalyn's Kitchen.
380 members have added this recipe to their cookbook.
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Reviews
Very good except like half my egg muffin stuck to the paper :( Any tips for that not happening??
10 Jan 08 by member: hot.pocket
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I haven't tried this yet, but it sounds delish and easy. Breakfast is hard for me because I never have the time, this will solve all my problems. I'll let you know what I think after I try them...
09 Jan 08 by member: Sherlock
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Nutritional Summary:
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There are 107 calories in 1 serving of Egg Muffins.
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Calorie Breakdown: 56% fat, 10% carbs, 34% prot. |
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Nutrition Facts
Serving Size
per serve
Energy
446 kj
107 kcal
Fat
6.75g
Saturated Fat
2.331g
Polyunsaturated Fat
1.859g
Monounsaturated Fat
1.92g
Cholesterol
77mg
Sodium
824mg
Carbohydrates
2.83g
Fibre
0.7g
Sugar
0.43g
Protein
9.22g
Potassium
95mg
Calorie Breakdown:
Carbohydrate (10%)
Fat (56%)
Protein (34%)
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*Based on an RDI of 2000 calories
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