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Egg Mock Muffins

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Egg Mock Muffins

1 from 1 vote
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Course: Breakfast
Cuisine: American
Keyword: bake, dairy free, Egg Muffins, eggs, lowfat, vegetarian
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4 servings
Calories: 282kcal


  • 1 medium bell pepper, red
  • 3 stalk green onion
  • 2 medium tomato, red
  • 4 leaves basil, fresh
  • 6 large egg
  • 4 large egg white

Serve With

  • 4 slice bread, whole wheat
  • 2 medium banana


  • Preheat oven to 375°F. Spray 2 muffin pans with cooking spray.
  • Chop pepper, onions, tomatoes, and basil; add to a bowl. Whisk in eggs and egg whites.
  • Pour an even amount into each muffin cup.
  • Bake for 20-30 minutes or until eggs have set and muffins are firm.
  • Allow to cool for 5 minutes before serving. Serve with toasted bread and sliced bananas.
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Calories: 282kcal | Carbohydrates: 33g | Protein: 19g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 279mg | Sodium: 313mg | Fiber: 5g | Sugar: 12g

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