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Snack
Blue Band Egg and Mushroom Breakfast Muffins
Egg Muffins make a healthy, freezer-friendly breakfast or snack option!
Egg Muffins make a healthy, freezer-friendly breakfast or snack option!
Cooking time50 minutes
Prep time10 minutes
Servings4 portions
- 2 tablespoons Blue Band Margarine
- 1 Cup Mushrooms
- salt
- black pepper
- 1 cup Spinach
- 7 Eggs
- 2 tablespoons Milk
- 1/4 cup sping onions
- Melt the Blue Band Margarine in a pan and add in the mushroom, salt, Black Pepper. Cook for 2 minutes. Add in the spinach and let it wilt.
- Crack the eggs in a mixing bowl or jar. Add salt, Black Pepper and Spring onions and whisk.
- Add in the mushroom and spinach mixture into the eggs and whisk well.
- Fill muffin liners with the mixture and bake at 180C for 30-40 minutes.
| Energy (kcal) | 0 kcal |
| Energy (kJ) | 1 kJ |
| Protein (g) | 0.0 g |
| Carbohydrate incl. fibre (g) | 0.1 g |
| Carbohydrate excl. fibre (g) | 0.0 g |
| Sugar (g) | 0.0 g |
| Fibre (g) | 0.0 g |
| Fat (g) | 0.0 g |
| Saturated fat (g) | 0.0 g |
| Unsaturated fat (g) | 0.0 g |
| Monounsaturated fat (g) | 0.0 g |
| Polyunsaturated fat (g) | 0.0 g |
| Trans fat (g) | 0.0 g |
| Cholesterol (mg) | 0 mg |
| Sodium (mg) | 39 mg |
| Salt (g) | 0.10 g |
| Vitamin A (IU) | 1 IU |
| Vitamin C (mg) | 0.0 mg |
| Calcium (mg) | 0 mg |
| Iron (mg) | 0.01 mg |
| Potassium (mg) | 1 mg |
