RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 4774
| View Recipe |
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| Recipe Name: |
Baked Egg Muffins - Copy - Copy - Copy |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
0000-00-00
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| Course: |
Breakfast |
Used in Baskets: |
No |
| Base: |
Egg |
Kosher: |
No |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
5.00
Minutes |
Number of Servings: |
2 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
2 |
| Cooking Time: |
20.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
375 |
Approx. Cost/Serving: |
$1.15
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
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Tested: |
Yes |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
silicone 6-cup muffin pan |
| Suggested Sides: |
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| Comments: |
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Ingredients:
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Directions:
Preheat oven.
Spray muffin cups with butter spray. Beat eggs with salt and pepper to taste.
Split green onions among 5 muffin cups, then cheese and then parsley. Pour eggs into the cups.
Bake for 20 minutes, or until set. |
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| Nutrition per Serving: |
| Calories: |
163 |
Total Carbs: |
3.0 |
Net Carbs: |
1.9 |
| Cholesterol: |
329.0 |
Fat: |
11.2 |
Protein: |
11.96 |
| Fiber: |
1.05 |
Sodium: |
182.84 |
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Average Rating:
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