Scrambled Egg Muffins
- English
- Español
40mins
1 muffin
Appropriate for
Diets
- dairy-free
- halal
- kosher
- low-calorie
- low-carb
- low-fat
- low-phosphorus
- low-potassium
- low-protein
- low-sodium
- nut-free
- vegetarian
Ingredients
- 8 eggs
- ⅓ cup rice milk
- 1 tablespoon chopped chives
- ⅓ cup chopped green peppers
- ¾ teaspoon Dijon mustard
- ¼ teaspoon ground sage
- 4 vegetarian sausage patties, browned, cooled and diced
- - Vegetable Oil Spray
Directions
Prep
15mins
Cook
25mins
Total
40mins
- Pre-heat oven to 350 F
-
In a large bowl, beat eggs. Add chives, green pepper, Dijon mustard, ground sage. Stir in vegetarian sausage and rice milk.
-
Spoon by 1/3 cupful into greased muffin cups. Bake until a knife inserted in the center comes out clean, 20-25 minutes.
Freeze option:
-
Cool baked egg muffins.
-
Cover and place on waxed paper-lined baking sheets and freeze until firm.
-
Transfer to freezer container and place in freezer.
-
To use, place in greased muffin pan, cover loosely with foil and reheat in a preheated 350° oven until heated through. Or, microwave each muffin on high 30-60 seconds or until heated through.
Meal types
Nutritional information
- Calories 79
- Carbohydrates 2.3 g
- Dietary Fiber 0.1 g
- Protein 5.6 g
- Fat 5.2 g
- Saturated Fat 1.4 g
- Sodium 152 mg
- Potassium 90 mg
- Calcium 32 mg
- Phosphorus 77 mg