These egg “muffins” make a heart breakfast which can be made ahead and warmed in the microwave oven for a fast breakfast treat.
Per (1 “muffin”) Serving using egg substitute + 1 whole egg: 107 Cal; 5 g Total Fat; 4 g Carb; 40 mg Cholesterol (when made with egg substitute); 318 mg Sodium; 12 g Protein; 1 g Fiber. Exchanges: 1-1/2 Meat; 1 Fat.
serves 6
You might need to buy:
- chopped green bell pepper
- chopped onion
- liquid egg substitute OR 4 eggs
- large egg