1/1 Photo of Crustless Egg Muffins
A yummy high protein breakfast, low fat dish. You can use any veggie or combination of veggies.
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Units: US | Metric
- 1Preheat oven to 350°F Spray a 12 cup regular muffin pan very well with cooking spray or use paper liners. I like to use a Pampered Chef muffin pan because it releases better, but a non-stick metal one will also work.
- 2Beat eggs with egg substitute and season with salt and pepper. Divide equally in muffin pan. Add 1 Tablespoon each of ham, cheese and pepper to each muffin cup.
- 3Bake for about 30 minutes. Test with toothpick.
- 4Serving is 3 muffins for a Curves Complete Phase 2 Breakfast option. Add a fruit or starch exchange for a complete breakfast. Reheats well in microwave, but use 50% power so egg doesn't get rubbery.
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Nutritional Facts for Crustless Egg Muffins
Serving Size: 1 (240 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 231.4
- Calories from Fat 89
- Total Fat 9.9 g
- Saturated Fat 3.6 g
- Cholesterol 291.3 mg
- Sodium 714.3 mg
- Total Carbohydrate 4.5 g
- Dietary Fiber 0.5 g
- Sugars 3.3 g
- Protein 29.4 g