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Mini Egg Muffins
Prep Time
15
minutes
mins
Cook Time
30
minutes
mins
Total Time
45
minutes
mins
Course:
Breakfast
Cuisine:
American
Servings:
24
mini muffins
Calories:
31
kcal
Equipment
Mini muffin pan
Ingredients
6
large
eggs
½
cup
grated parmesan cheese
(the real stuff)
1
cup
finely chopped mushrooms
1
tsp.
garlic powder
½
tsp.
dried thyme
2
tbsp.
milk
US Customary
-
Metric
Instructions
Preheat oven to 400 F.
Crack eggs into a medium mixing bowl and whisk briefly.
Add in all other ingredients and whisk well to combine.
Pour into an oiled muffin tin and bake for 30 minutes.
When the muffins are finished, remove them from the oven and allow them to cool until you can handle them with bare hands.
Remove them from the pan and place in a storage container and keep in the fridge or freezer.
Notes
Please note that the nutrition data given here is a ballpark figure. Exact data is not possible.
Nutrition
Serving:
1
muffin
|
Calories:
31
kcal
|
Carbohydrates:
1
g
|
Protein:
3
g
|
Fat:
2
g
|
Saturated Fat:
1
g
|
Cholesterol:
55
mg
|
Sodium:
53
mg
|
Potassium:
38
mg
|
Fiber:
1
g
|
Sugar:
1
g
|
Vitamin A:
95
IU
|
Vitamin C:
1
mg
|
Calcium:
32
mg
|
Iron:
1
mg