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    You are in: Home / Recipes / Lightened Scrambled Egg Muffins Recipe
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    Lightened Scrambled Egg Muffins

    Average Rating:

    5 Total Reviews

    Showing 1-5 of 5

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    • on May 07, 2013

      Ok....I have to admit that I had to use 'real' eggs, as since moving to OZ I haven't been able to find egg substitute ( I MUST be looking in the wrong places!!), and I used some good quality pork sausage meat that I had.<br/>I just loved these wee bites, and found them very addictive....a really delicious way to start the day...!!<br/>Made for PRMR

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    • on May 10, 2011

      What a delightful little breakfast treat. I couldn't find turkey sausage at the store so I used hot Italian sausage instead and left out the hot pepper sauce. I used the entire carton of Egg Beaters because it was just a tad over 1 1/2 cups. I ended up with 7 breakfast muffins. These are very tasty and savory. They also refrigerate and reheat very well. Made for Honor they Mother - and be Gluten-Free, too! Tag Game.

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    • on February 12, 2008

      This has unlimited possibilities!! You could add anything!!! I added some red bell peppers and used turkey pepperoni instead of sausage. This made for a quick and light dinner! Made for 123 Tag. Thanks Annacia! :)

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    • on January 28, 2008

      Perfect for an on-the-go healthy light breakfast with a piece of toast!

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    • on December 04, 2007

      SO GOOD! My husband is not used to Egg Beaters and he still liked them! I used a full teaspoon of Tabasco which gave these a nice bite, and added it in step #3. A great way to have an omelette to go!

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    Nutritional Facts for Lightened Scrambled Egg Muffins

    Serving Size: 1 (96 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 95.9
     
    Calories from Fat 44
    46%
    Total Fat 4.9 g
    7%
    Saturated Fat 1.7 g
    8%
    Cholesterol 34.8 mg
    11%
    Sodium 365.5 mg
    15%
    Total Carbohydrate 2.5 g
    0%
    Dietary Fiber 0.2 g
    0%
    Sugars 1.6 g
    6%
    Protein 10.2 g
    20%

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