Tomato Mozzarella Egg Muffins:
12 servings;
5 minutes to prepare
Time to Cook: 25
minutes
Ingredients:
12 big eggs whisked;
1 tablespoon butter;
1 medium tomato finely
diced;
1/2 cup diced yellow
onion;
1/4 cup sliced green
onion; salt and pepper;
1 cup shredded
mozzarella cheese.
Instructions:
1. Grease a muffin tin with cooking spray and
preheat the oven to 350 degrees Fahrenheit.
2. In a medium skillet over medium heat, melt
the butter.
3. Add the tomato and
onions, and simmer for 3–4 minutes, or until the vegetables are tender.
4. Split the batter between the muffin tins.
5. Spoon the eggs, coconut milk, green onions,
salt, and pepper into the muffin cups after whisking the ingredients together.
6. Add cheese,
sprinkle, and bake for 20 to 25 minutes, or until the egg is set.
Nutritional data: 135 calories, 10.5g fat, 9g protein, 2g
carbohydrates, 0.5g fibre, and 1.5g net carbohydrates.
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