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RECIPE
9 INGREDIENTS 5 STEPS 20min

Egg Muffins To-Go

4.7
3 Ratings
Egg Muffins To-Go! is an amazingly easy and healthy breakfast for busy mornings or for quick snacks.
Egg Muffins To-Go Recipe | SideChef
Egg Muffins To-Go! is an amazingly easy and healthy breakfast for busy mornings or for quick snacks.
Music teacher, proud mama, wife, recipe developer, aspiring food photographer, author, podcaster, and an ex-expat.
http://foodgalleygab.com/
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Music teacher, proud mama, wife, recipe developer, aspiring food photographer, author, podcaster, and an ex-expat.
http://foodgalleygab.com/
20min
Total Time
$2.28
Cost Per Serving

Ingredients

Servings
4
US / METRIC
3 Tbsp
Minced Broccoli
2 Tbsp
2 Tbsp
Shredded Sharp Cheddar Cheese
to taste
to taste
to taste
Vegetarian Sausage
(optional)
to taste
Spinach Leaves
(optional)
Save Time,
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Delivery & Pickup From
Estimated Total: Estimated Total:
Fulfilled by
For every order you place, SideChef is contributing towards ending hunger in America.

Nutrition Per Serving

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CALORIES
86
FAT
5.8 g
PROTEIN
7.2 g
CARBS
1.0 g

Cooking Instructions

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Step 1
Preheat the oven to 350 degrees F (175 degrees C).
Step 2
Brush the muffin tins with olive oil and crack one Eggs (4) per tin.
Step 3
Sprinkle a mix of the Broccoli (3 Tbsp) , Bell Peppers (2 Tbsp) , Dried Basil (to taste) , Sharp Cheddar Cheese (2 Tbsp) , Salt (to taste) , and Ground Black Pepper (to taste) . Divided evenly, per tin. Add Vegetarian Sausage (to taste) and Spinach Leaves (to taste) if you would like.
Step 4
Take a fork to quickly mix each tin together.
Step 5
Place in oven and bake for approximately 15 minutes. You can stick a butter knife or toothpick in the middle to check the progress of the yolk - cook to your desired temp then enjoy!

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Nutrition Per Serving
Calories
86
% Daily Value*
Fat
5.8 g
7%
Saturated Fat
2.3 g
12%
Trans Fat
0.0 g
--
Cholesterol
186.1 mg
62%
Carbohydrates
1.0 g
0%
Fiber
0.2 g
1%
Sugars
0.4 g
--
Protein
7.2 g
14%
Sodium
95.2 mg
4%
Vitamin D
1.0 µg
5%
Calcium
55.4 mg
4%
Iron
0.9 mg
5%
Potassium
89.2 mg
2%
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