Preparation Time: 15 mins
Cooking Time: 20 mins
Meal type:
Main Dishes
Snacks
Breakfast
Rating:
FatSecret Members Average Rating
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Veggie egg cups for breakfast.
Ingredients
Directions
- Sauté onion and zucchini in olive oil for about 3 minutes. Add in spinach and cook until just wilted.
- Beat eggs with a couple tablespoons of water.
- Spray a muffin tin with non-stick cooking spray. Divide veggie mixture among 6 cups. Evenly pour eggs into 6 cups.
- Bake at 350 °F (175 °C) for 25 minutes or until set.
116 members have added this recipe to their cookbook.
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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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Nutritional Summary:
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There are 173 calories in 1 serving of Egg Muffins.
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Calorie Breakdown: 60% fat, 10% carbs, 30% prot. |
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Nutrition Facts
Serving Size
per serve
Energy
722 kj
173 kcal
Fat
11.63g
Saturated Fat
3.234g
Trans Fat
0g
Polyunsaturated Fat
1.223g
Monounsaturated Fat
5.105g
Cholesterol
370mg
Sodium
158mg
Carbohydrates
4.12g
Fibre
1g
Sugar
1.58g
Protein
13.07g
Potassium
92mg
Calorie Breakdown:
Carbohydrate (10%)
Fat (60%)
Protein (30%)
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*Based on an RDI of 2000 calories
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