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30 minutes
6 servings
Adjust servings
Yields 12 muffins
dairy-free
(?)
Has dairy from:
cheddar cheese
gluten-free
kid friendly
has meat
has pasta
has seafood
mediterranean
vegan
(?)
Not vegan due to:
egg (large)
cheddar cheese
vegetarian
pescetarian
paleo
(?)
Not paleo due to:
cheddar cheese
This recipe has no customizations.
 
INGREDIENTS
Amount
Measure
Ingredient
 
6
whole
 
2
cups
this is approx. 12 large florets.
 
3/4
cups
chopped.
 
1/4
cups
chopped.
 
3/4
cups
seeded and chopped.
 
1/4
cups
grated.
 
 
 
to taste.
 
 
 
to taste.
 
 
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PREPARATION
1.
Preheat oven to 350 Degrees Fahrenheit and grease muffin cups with olive oil.
2.
Beat eggs in large mixing bowl with wire whisk.
3.
Heat 2 teaspoons of olive oil over medium heat and sauté onion and red bell pepper, until onions become translucent and the vegetables are soft and fragrant.
4.
Combine sautéed vegetables with beaten egg and stir gently. Add cheddar cheese and spinach.
5.
Take ladle and scoop about 1/4 cup of egg mixture and pour into greased muffin cup, up to 3/4 full.
6.
Add in one broccoli floret standing up in the middle.
7.
Place muffin pan in oven and bake for 20 minutes, until eggs are set. Remove from oven and let cool for about 15 minutes before serving.
   
 
NUTRITION
This recipe has the following nutrient totals:
Calories 114
Protein 8.84 g
Carbohydrates 4.37 g
Iron 1.21 mg
Fiber 1.39 g
Calcium 43.6 mg
(plus many more nutrients)
Sample Recipe Chart:
 
The sample chart shows the nutritional data that is typically shown for any given recipe. The chart shows both nutrition totals as well as per-ingredient nutrition.
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