Egg Muffins II
Veggie egg cups for breakfast.
Servings: 3
Prep Time: 15 mins
Cook Time: 20 mins
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  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.
Nutrition summary
There are 173 calories in 1 serving of Egg Muffins II.
Calorie split: 60% fat, 10% carbs, 30% protein.
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