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
Amount Per Serving
Calories
107
% Daily Values*
Total Fat
6.75g
9%
Saturated Fat
2.331g
12%
Trans Fat
-
Polyunsaturated Fat
1.859g
Monounsaturated Fat
1.92g
Cholesterol
77mg
26%
Sodium
824mg
36%
Total Carbohydrate
2.83g
1%
Dietary Fiber
0.7g
2%
Sugars
0.43g
Protein
9.22g
Vitamin D
0mcg
1%
Calcium
89mg
7%
Iron
1.11mg
6%
Potassium
95mg
2%
Vitamin A
37mcg
4%
Vitamin C
0.2mg
0%
Calorie Breakdown:
Carbohydrate (10%)
Fat (56%)
Protein (34%)
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*Based on an RDI of 2000 calories
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