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.
115 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
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%
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Calorie Breakdown:
Carbohydrate (10%)
Fat (60%)
Protein (30%)
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*Based on an RDI of 2000 calories
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