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Egg Muffins Recipe

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This recipe for Egg Muffins, by , is from The OH Over 50 Family, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Joyce Stewart
Added: Thursday, January 18, 2007

Category:
Category:

Ingredients:  
Ingredients:  
4 Eggs or 4 Egg Whites or 1 C. Egg Beaters
4 Slices Turkey Bacon, Cooked & Crumbled
1/2 C. Shredded Lowfat Cheese - your choice
1 -4 oz. can Drained, Chopped Mushrooms
1/4 to 1/2 C. Chopped Green or Red Peppers
1/4 C. Chopped Onion
1/2 tsp.Garlic Powder
Salt & Pepper to taste
1/2 to 1 tsp. Parsley or Chives (optional)

Directions:
Directions:
Heat oven to 375. Generously spray mini muffin tins with a non stick spray. Mix together all ingredients. Pour into pans, about 2/3 full . Bake for 12 to 15 minutes. or till set or they are beginning to brown. This makes apprx. 24 to 30 muffins. While still in stage 3 do not add the peppers because of the skins on the peppers are to hard to digest yet. They freeze well and are easy to reheat and eat on the run for both adults and kids. Without peppers and mushrooms they are about 40 calories each and apprx. 6 grams of protein.

Number Of Servings:
Number Of Servings:
2 to 4 muffins per serving
Preparation Time:
Preparation Time:
10 minutes or less

 

 

 

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