Clean Egg Muffins

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Clean Egg Muffins
  • Number of servings : 12
  • Cuisines :
  • Special diet :
  • Course :

Ingredients


Directions

1. Preheat oven to 375 degrees F. Coat a 12-muffin tin with a small amount of olive oil spray to prevent sticking.
2. Combine vegetables in a big bowl.
3. Place one tablespoon of oats in each muffin tin.
4. Top the oats with vegetable mixture so that the muffin tins are 2/3 full .
5. Whisk eggs and seasonings in a large mixing bowl.
6. Use a measuring cup for the egg mixture and pour slowly into each muffin tin. Egg mixture should fill tin the rest of the way.
7. Bake for 30 minutes or until muffins have risen and are slightly browned. Serve.
8. Egg muffins can be stored in the refrigerator in a Ziploc bag for up to one week. Warm one up in the microwave for breakfast and enjoy!

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Nutrition Facts
Serving Size 1 Piece
Servings Per Recipe 12

Amount Per Serving
Calories 74 Calories from Fat 20
% Daily Value *
Total Fat 2g 3%
Saturated Fat 1g 5%
Polyunsaturated Fat 0g
Monounsaturated Fat 1g
Trans Fat 0g
Cholesterol 62g 21%
Sodium 108mg 5%
Potassium 171mg 5%
Total Carbohydrate 6g 2%
Dietary Fiber 1g 4%
Sugars 1g
Protein 8g 16%

Vitamin A 44%
Vitamin C 18%
Calcium 2%
Iron 4%
Vitamin D 3%
Vitamin E 10%
Vitamin K 65%
Thiamin 1%
Riboflavin B2 17%
Niacin 1%
Vitamin B6 5%
Folate 2%
Vitamin B12 3%
Panthotenic Acid 2%
Magnesium 3%
Zinc 2%
Selenium 11%
Copper 1%
Manganese 3%
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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