Egg Muffins II
Nutrition per Serving
173
Calories
13.07g
Protein
4.12g
Carbs
11.63g
Fat
Veggie egg cups for breakfast.
Ingredients
6 brown eggs
2 cups baby spinach
1 tsp olive oil
1/2 cup onions, chopped
1/2 cup zucchini, chopped
Instructions
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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