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Egg Muffins Recipe

   
 

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     Egg Muffins

Category   Breakfast - Brunch
Sub Category   Low-carb
Servings   12
Preptime   10 mins.

Ingredients
15 Large Eggs
1 Green Bell Pepper
1 Cup Shredded Cheddar Cheese (low fat if possible)
1/4 Cup Feta Cheese (Optional)
Garlic Seasoning to taste
 

Instructions
Directions Preheat oven to 375 F. If using a silicone pan, spray with non-stick spray. If using a regular muffin pan, use 2 liners. Beat eggs in a bowl. Add diced veggies and cheese. Add garlic seasoning to taste. Pour into muffin tins filling 2/3 full. The muffins will rise. Bake 25-35 minutes until muffins have risen and are slightly browned and set. Muffins will keep at least a week in the refrigerator without freezing. Egg muffins can be frozen and reheated. For best results, thaw in refrigerator before reheating. Microwave on high about 2 minutes to reheat. Muffins will keep at least a week in the refrigerator without freezing. Egg muffins can be frozen and reheated. For best results, thaw in refrigerator before reheating. Microwave on high about 2 minutes to reheat.
Nutritional Info Amount Per Serving Calories- 142.7 Total Fat- 10.1 g Cholesterol- 278.7 mg Sodium- 172.6 mg Total Carbs- 1.8 g Protein- 10.7 g


Originally Submitted
4/19/2013





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