Florentine Egg Muffins
Preparation Time: 30 Minutes
1 Tbsp. unsalted butter
1 cup mushrooms, sliced
˝ cup tomatoes, diced
2 cups spinach, loosely packed
1 cup red bell peppers, seeded, diced
6 large eggs
1˝ cups grated potatoes, cooked
˝ cup shredded mozzarella cheese
- Preheat oven to 400°F.
- Heat butter in large skillet over medium-high heat; add mushrooms, tomatoes, spinach and peppers. Cook for 5 minutes, or until tender and water evaporates. Remove from heat and set aside to cool.
- Lightly beat eggs in large mixing bowl. Mix in cooked vegetables, potatoes and cheese. Season with salt and pepper.
- Line large muffin tin with 8 greased foil cups. Portion ˝ cup mixture into each cup.
- Bake in oven for 10-20 minutes, or until eggs puff and are firm.
Florentine Egg Muffins Calories 294; Fat 12.36g; Protein 15.83g; Carbohydrate 29.88g; Fiber 4.24g; Cholesterol 297mg; Sodium 212mg; Calcium 149mg; Vitamin A 2362 IU; Vitamin C 59.32mg; Iron 2.75mg