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Egg And Cheese Breakfast Muffins With Mushrooms And Thyme
THE PERFECT PANTRY8Ingredients
50Minutes
130Calories
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Ingredients
US|METRIC
14 SERVINGS
- 6 oz. chopped mushrooms (roughly, white or cremini)
- 12 large eggs
- 2 cups shredded cheese (or grated, I use Sargento reduced-fat shredded four-cheese Mexican blend from the supermarket; you can use any blend of Monterey Jack, cheddar, mozzarella, etc.)
- 2 Tbsp. skim milk
- 1 1/2 tsp. dried thyme (leaf)
- 1/2 tsp. kosher salt
- 1/2 tsp. black pepper (fresh)
- cooking spray
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NutritionView More
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130Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories130Calories from Fat90 |
| % DAILY VALUE |
| Total Fat10g15% |
| Saturated Fat4.5g23% |
| Trans Fat |
| Cholesterol200mg67% |
| Sodium250mg10% |
| Potassium115mg3% |
| Protein10g |
| Calories from Fat90 |
| % DAILY VALUE |
| Total Carbohydrate1g0% |
| Dietary Fiber0g0% |
| Sugars<1g |
| Vitamin A8% |
| Vitamin C2% |
| Calcium15% |
| Iron8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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