Free Online Recipes

Sign Up login

Cheesey Egg Muffins Recipe


               Recipe Tools

No Reviews Yet
Read / Add New Review
Add / Copy to a Cookbook
Printable Format
Email This Recipe



     Cheesey Egg Muffins

Category   Entrees - Maindishes
Sub Category   None
Servings   2

2 cups Eggbeaters (1 lean)
4 oz low fat mozzarella cheese (1 lean)
1/2 cup sliced mushrooms (1 green)
1 cup spinach (1 green)

Preheat oven to 350. Dice mushrooms and saute with spinach. Fill 12 muffin cups evenly with egg, cheese and mushroom & spinach saute. Gently stir the contents of each cup. Each cup should be about 3/4 full
Bake at 350 for about 25-35 minutes. When the muffins are done, loosen them with a knife before taking them out of the muffin pan. Remove from muffin pan and let cool for about 20 minutes on wire rake before transferring into the refrigerator or freezer
Muffins will keep in the refrigerator for about a week within freezing. Egg muffins can be frozen and reheated. For best results, thaw in the refrigerator before reheating. Microwave on high about 2 minutes to reheat 2 muffins.
Serving Suggestions
6 muffins are 1 lean and 1 green (you still need 2 more greens)

Originally Submitted

0 Out of 5 from 0 reviews

You can add this Cheesey Egg Muffins recipe to your own private DesktopCookbook.


Contact Us | Help | About Us

Copyright Complaints | Advertise with Us | Privacy Policy | Terms of Use

Copyright 2002 - 2018 DesktopCookbook. All rights reserved.
Owned and Operated by
Integrated Sales Resources, LLC.