Veggie egg cups for breakfast.
||Sauté onion and zucchini in olive oil for about 3 minutes. Add in spinach and cook until just wilted.
||Beat eggs with a couple tablespoons of water.
||Spray a muffin tin with non-stick cooking spray. Divide veggie mixture among 6 cups. Evenly pour eggs into 6 cups.
||Bake at 350 °F (175 °C) for 25 minutes or until set.
There are 173 calories in 1 serving of Egg Muffins II.
Calorie split: 60% fat, 10% carbs, 30% protein.
Amount Per Serving
% Daily Values*
Calorie Counter 100% Free
Related Recipe Collections
Arugula Skirt Steak Salad
A salad of arugula steak and red onion.
Per serve - Energy: 468kcal | Carb: 12.36g | Prot: 30.44g | Fat: 32.64g
No crust quiche.
Per serve - Energy: 237kcal | Carb: 12.07g | Prot: 14.47g | Fat: 13.95g
Shrimp and crab salad suitable for mixing with pasta, on roll or crackers. Can also be used as a dip.
Per serve - Energy: 161kcal | Carb: 6.17g | Prot: 8.05g | Fat: 11.23g
Cucumber, red onion, oil and vinegar salad.
Per serve - Energy: 114kcal | Carb: 4.92g | Prot: 1.00g | Fat: 10.37g
Super Summer Kale Salad
Fresh kale salad with blueberries and nuts.
Per serve - Energy: 249kcal | Carb: 28.58g | Prot: 4.20g | Fat: 15.08g