LOW CARB BREAKFAST EGG MUFFINS (25 MINUTES, VEGETARIAN)
Looking for a high-protein, low-carb breakfast? Try these breakfast egg muffins - 1 recipe, 4 amazing flavours!
Provided by HurryTheFoodUp
Categories Breakfast Lunch Oven recipes
Time 25m
Number Of Ingredients 7
Steps:
- Preheat the oven to 200°C/ 390°F.
- Wash and dice the bell pepper and onions, and put them in a large mixing bowl.
- Wash the spinach, lightly chop it and add it to the bowl as well.
- Add the eggs and salt. Mix well. Pro tip - crack the eggs separately before adding. That way if you get a dodgy one, it won't ruin the whole meal.
- Mix in the cheese to the batter.
- Add some hot sauce or curry powder.
- Grease the muffin tin with oil and kitchen paper/baking brush and pour the egg mixture evenly into the muffin slots. (If you think they might still stick to the pan use some muffin cups or cut out some baking paper and to use as cups - definitely saves time on doing the washing up ;)
- Pop the tray into the oven for 20 minutes or until the tops are firm to the touch.
- Bon Appetit!!
Nutrition Facts : Calories 219 kcal, Carbohydrate 4 g, Protein 17 g, Fat 15 g, SaturatedFat 7 g, Cholesterol 347 mg, Sodium 482 mg, Fiber 1 g, Sugar 2 g, TransFat 1 g, UnsaturatedFat 7 g, ServingSize 1 serving
HEALTHY VEGGIE EGG MUFFINS
These Healthy Veggie Egg Muffins are packed with tons of flavor, are super easy to make, and are perfect for grabbing on-the-go during those busy mornings!
Provided by Kelly
Time 30m
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F. Coat a muffin tin with spray and set aside.
- In a large skillet on medium heat, drizzle olive oil and saute onion and garlic for about 4 minutes until tender and fragrant. Add in zucchini and red bell pepper, cooking an additional 2 minutes. Fill each muffin tin about 2/3rds full with veggie mixture.
- In a large bowl, whisk together eggs, arugula, cheese and salt/pepper and fill each muffin tin evenly, being careful not to over-fill.
- Bake muffins for about 20 minutes, until they've risen and are slightly browned. Enjoy!
Nutrition Facts : ServingSize 1 muffin, Calories 75 calories, Sugar 1.2 g, Sodium 171.5 mg, Fat 4.9 g, SaturatedFat 1.5 g, Carbohydrate 2.5 g, Fiber 0.5 g, Protein 5.1 g
EGG MUFFIN CUPS WITH VEGGIES (HIGH PROTEIN, LOW CALORIE)
These savory egg muffin cups are flavorful, delicious, and nutritious. It's a perfect quick breakfast that's high in protein, low calorie, gluten-free and vegetarian!
Provided by Karo @ AllNutritious
Categories High Protein
Time 40m
Number Of Ingredients 10
Steps:
- Preheat the oven to 350F (180C). Grease the standard muffin pan with cooking spray.
- Heat up a skillet and add olive oil. Now, add red bell pepper, green bell pepper, and white onion. Cook for 7 minutes until peppers are soft.
- Add baby spinach, broccoli, and cook for another 2 minutes or so. Finally, add garlic and cook for another 30 seconds or so. Finally, season with salt and pepper.
- Whisk the eggs and egg whites, and stir in the vegetables. Then pour it into a muffin pan.
- Finally, bake for 15-20 minutes until muffins are firm to touch.
Nutrition Facts : Calories 81 calories, Carbohydrate 6.1 grams carbohydrates, Cholesterol 93 milligrams cholesterol, Fat 3.7 grams fat, Fiber 1.6 grams fiber, Protein 6 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1 muffin, Sodium 167 milligrams sodium, Sugar 2.9 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 2.3 grams unsaturated fat
MUFFIN TIN CUSTOMIZABLE VEGGIE EGG CUPS RECIPE BY TASTY
Here's what you need: eggs, salt, pepper, fresh spinach, tomato, onion, bell pepper, broccoli, cheddar cheese
Provided by Merle O'Neal
Categories Breakfast
Time 30m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 350ºF (180ºC).
- In a greased muffin tin, place your desired combination of fillings into each muffin cup.
- In a measuring cup, add salt and pepper to eggs and beat the eggs until smooth.
- Season each cup with salt and pepper.
- Pour the beaten eggs into each muffin cup until the liquid almost reaches the top.
- Bake at 350°F (180°C) for 20 minutes, until set.
- Enjoy!
Nutrition Facts : Calories 75 calories, Carbohydrate 0 grams, Fat 4 grams, Fiber 0 grams, Protein 6 grams, Sugar 0 grams
TODDLER RECIPE: MINI EGG & VEG MUFFINS
These egg and vegetable muffins are packed with courgette, carrot, peas, eggs and feta cheese. Make them for your toddler as a snack, or for lunch
Provided by Caroline Hire - Food writer
Categories Lunch
Time 20m
Yield Makes 6
Number Of Ingredients 6
Steps:
- Heat the oven to 200C/180 fan/gas 6. Grease 6 holes of a muffin tin. Put the carrot, courgette and peas (about 190g veg) in a microwaveable dish with 2 tbsp water. Cover with cling film and cook for 2 mins or until tender. Drain the veg.
- Beat the eggs and stir in the veg and feta. Pour into the 6 holes. Bake for 15 minutes until the eggs are set. Leave for a minute or two, then use a knife to carefully remove the muffins.
Nutrition Facts : Calories 87 calories, Fat 6 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 8 grams protein, Sodium 0.3 milligram of sodium
EGG AND VEGGIE MUFFINS
These veggie egg muffins are great for those busy mornings. They freeze easily.
Provided by Chef Lizzie
Categories Breakfast and Brunch Eggs
Time 35m
Yield 12
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a muffin tin with cooking spray.
- Mix flour, Cheddar cheese, spinach, corn, milk, egg whites, and tomato in a large bowl until well combined. Spoon mixture into the muffin tin.
- Bake in the preheated oven until tops are set and edges start to pull away from the sides of the muffin cups, 20 to 25 minutes. Cool for 5 minutes before removing from the tin.
Nutrition Facts : Calories 106.9 calories, Carbohydrate 14.2 g, Cholesterol 10.1 mg, Fat 3.5 g, Fiber 2.3 g, Protein 5.7 g, SaturatedFat 2 g, Sodium 77.2 mg, Sugar 1 g
VEGGIE EGG MUFFINS
Veggie Egg Muffins are a simple mixture of eggs and fresh veggies which are baked to perfection in a muffin tin to create easy and portable breakfast muffins!
Provided by Holly Nilsson
Categories Breakfast
Time 32m
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F.
- Chop vegetables and cook in 1 teaspoon of oil until tender crisp or excess liquid is removed. Cool.
- Spray a muffin tin very well with cooking spray.
- Divide the vegetables, onion, and cheeses over 12 wells.
- In a large bowl combine eggs, milk, and seasonings. Mix well.
- Pour eggs evenly over each well. Bake 22-25 minutes or until set.
- Remove from cups and serve warm or let cool completely and refrigerate/freeze.
Nutrition Facts : Calories 144 kcal, Carbohydrate 7 g, Protein 10 g, Fat 8 g, SaturatedFat 3 g, Cholesterol 175 mg, Sodium 274 mg, Fiber 1 g, ServingSize 1 serving
KETO EGG MUFFINS RECIPE
Learn how to make egg muffins for a grab-and-go breakfast you can meal prep, with 15 flavor variations! You'll love this healthy keto breakfast egg muffin cups recipe.
Provided by Maya Krampf
Categories Breakfast
Time 45m
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F (204 degrees C). Line a baking sheet with parchment paper or foil (grease if using foil).
Nutrition Facts : Calories 124 kcal, Carbohydrate 2.5 g, Protein 6.7 g, Fat 9.7 g, SaturatedFat 2.9 g, Cholesterol 131.4 mg, Sodium 288.1 mg, Fiber 0.7 g, Sugar 1.2 g, ServingSize 1 serving
CHEESE, VEGETABLE AND EGG MUFFINS
Make and share this Cheese, Vegetable and Egg Muffins recipe from Food.com.
Provided by dmanmont
Categories Breakfast
Time 35m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 375 degrees.
- Spray a non-stick muffin pan liberally with cooking spray.
- In a large bowl, add carrots, bell pepper, and onions. Stir to combine.
- Loosely pile about 3 tablespoons of the veg mixture into each muffin cavity. (About 2/3 full).
- Beat the eggs in a mixing bowl. Add salt and pepper to taste. Whisk to combine.
- Pour about 3 tablespoons of egg into each cavity, equally distributing among all 12.
- Top each cup with 1 tablespoon of the shredded cheese.
- Bake for about 20 minutes, or until muffins are set.
- Allow muffins to cool in the pan for about 10 minutes.
- Run a knife around the edge of each muffin, and remove.
- Enjoy!
Nutrition Facts : Calories 86.6, Fat 5.6, SaturatedFat 2.5, Cholesterol 131.4, Sodium 102.7, Carbohydrate 2.8, Fiber 0.7, Sugar 1.4, Protein 6.2
CHEESE AND VEGGIES BREAKFAST EGG MUFFINS
Cheese and vegetable breakfast egg muffins, these egg cups are the perfect solution for a quick and easy breakfast solution.
Provided by Rachael
Categories Breakfast
Time 22m
Number Of Ingredients 9
Steps:
- Preheat oven to 400 F.
- Get a 12 count muffin tin, and line with silicone liners, or use a silicone muffin pan. Or coat a regular muffin pan with non-stick cooking spray. Set aside.
- In a large mixing bowl, crack in eggs and whisk together with salt and black pepper.
- Add in all other ingredients
- Divide evenly into muffin tins filling each about 2/3 full.
- Bake in preheated oven for 12-15 minutes, or until set.
Nutrition Facts : Calories 61 kcal, Carbohydrate 1 g, Protein 5 g, Fat 4 g, SaturatedFat 1 g, Cholesterol 137 mg, Sodium 259 mg, ServingSize 1 serving
HEALTHY BREAKFAST EGG MUFFINS
Healthy Breakfast Egg Muffins. Easy, low carb and freezer friendly, these egg muffin cups are easy to store and reheat. Add spinach, sausage or hash browns! You can make them cheesy or keep them dairy free for a Paleo and Whole30 breakfast.
Provided by Erin Clarke / Well Plated
Categories Breakfast
Time 40m
Number Of Ingredients 12
Steps:
- Place a rack in the center of your oven and preheat to 350 degrees F. Lightly coat a standard 12-cup muffin tin with nonstick spray. Divide the spinach, red bell pepper, green bell pepper, and tomatoes among the cups (they will be about two-thirds of the way full).
- In a large bowl or large measuring cup with a spout (my favorite because it makes the mixture easy to pour), briskly whisk together the eggs, egg whites, salt, basil, oregano, and pepper until well combined. Carefully fill each muffin cup three-quarters of the way to the top with the egg mixture. Sprinkle the feta evenly over the tops of the cups.
- Bake for 24 to 28 minutes, until the egg muffins are set. Let cool for a few minutes, and then run a butter knife around the edges of each muffin to loosen it. Remove them from the pan and enjoy immediately, or let cool on a wire rack and refrigerate or freeze for later (see notes for more details).
Nutrition Facts : ServingSize 1 muffin, Calories 70 kcal, Carbohydrate 3 g, Protein 8 g, Fat 3 g, SaturatedFat 1 g, Cholesterol 96 mg, Sodium 148 mg, Fiber 1 g, Sugar 2 g
HAM AND VEGGIE EGG MUFFINS
Make and share this Ham and Veggie Egg Muffins recipe from Food.com.
Provided by pilotman520
Categories Breakfast
Time 25m
Yield 12 muffins
Number Of Ingredients 11
Steps:
- Chop and Saute all vegetables and ham in olive oil until tender.
- Spray Muffin tin with non stick spray.
- Evenly distribute vegetables in a muffin tin.
- Sprinkle shredded cheese over vegetables.
- Scramble eggs milk salt and pepper in a bowl.
- Evenly distribute egg mixture into muffin tin should be no more than 2/3 full.
- Bake 350 degrees for 15 to 20 minutes top should be golden brown.
EASY EGG MUFFINS
Make these mini egg muffins for an easy breakfast or lunch with the kids. Add chopped ham, bacon or smoked salmon, if you fancy
Provided by Esther Clark
Categories Lunch, Snack
Time 40m
Yield Makes 8 (serves 4)
Number Of Ingredients 9
Steps:
- Heat the oven to 200C/180C fan/gas 4. Brush half the oil in an 8-hole muffin tin. Heat the remaining oil in a frying pan and add the broccoli, pepper and spring onions. Fry for 5 mins. Set aside to cool.
- Whisk the eggs with the milk, smoked paprika and half the cheese in a bowl. Add the cooked veg. Pour the egg mixture into the muffin holes and top each with the remaining cheese and a few chives, if you like. Bake for 15-17 mins or until golden brown and cooked through.
Nutrition Facts : Calories 229 calories, Fat 16 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 17 grams protein, Sodium 0.6 milligram of sodium
EASY EGG AND VEGGIE BREAKFAST MUFFINS
In addition to being a simple and handy breakfast, these muffins also work great for anytime snacks. They are also super versatile because the veggie and protein options are endless.
Provided by Shannon Gilson
Categories Breakfast Paleo Vegetarian
Time 30m
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees Fahrenheit.
- Grease 12 muffin tins with one tablespoon of avocado oil (or oil of your choice) and set aside. You can also use a silicone pan, silicone liners, or paper muffin liners for this step.
- Heat a large skillet over medium heat and add one Tbsp. avocado oil. Add onion and garlic and saute for 3 minutes, until slightly translucent.
- Add all your vegetables to the skillet and sauté for 4-5 more minutes.
- Remove vegetable skillet from heat.
- Scoop a heaped tablespoon of sauteed vegetables into greased muffin tins evenly, using up all the vegetable mixture. The vegetables should fill up about 3/4 of the cup.
- Whisk eggs in a small bowl. Add in oregano, parsley, sea salt and pepper. Whisk to combine.
- Pour eggs over vegetables in muffin tins evenly, filling almost to the top.
- Bake egg muffins in the oven for 18-20 minutes, or until the eggs have set and puffed up.
- Let cool for a few minutes and carefully remove egg muffins from tin and enjoy hot.
- Egg muffins will keep for a week in the refrigerator in an airtight container.
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Category Diabetic Muffin RecipesCalories 117 per servingTotal Time 55 mins
- Preheat oven to 350 degrees F. Coat twelve 2 1/2-inch muffin cups with nonstick spray; set aside. In a small saucepan combine water and bulgur. Bring to boiling; reduce heat. Simmer, covered, for 12 to 15 minutes or until bulgur is tender. Drain off any liquid.
- In a large skillet cook zucchini and onion in hot oil over medium heat for 5 to 10 minutes or until just tender, stirring occasionally. Remove from the heat and stir in bulgur, tomato and cheese. Spoon mixture evenly into prepared muffin cups.
- In a large bowl whisk together eggs, oregano, and pepper. Pour evenly over vegetable mixture in muffin cups.
- Bake for 15 to 18 minutes or until a knife inserted in center of muffins comes out clean. Let cool in pans on a wire rack for 5 minutes. Run a thin knife around the edges of the muffins to loosen. Carefully remove muffins from the pans and serve warm.
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Servings 12Total Time 50 minsCategory BreakfastCalories 55 per serving
- Heat the oil in a skillet over medium-high heat. Add onions and peppers and sauté them until cooked through and set aside. If you plan on adding meat to your muffins, you can cook it in the same unwashed skillet.
- In a medium-sized bowl, whisk eggs together, adding salt and pepper to taste. When veggies are cooked through, add them to the eggs and mix well.
- Grease a standard muffin tin with cooking spray, then spoon egg mixture into the tin, distributing equally. Add a tablespoon of optional ingredients to each individual muffin or row of muffins, as desired. For example, add bacon and cheddar cheese to some; feta, spinach, and mushrooms to others.
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- Place all ingredients into a medium bowl and stir together gently to combine. Divide the batter among the prepared muffin tin, filling each about 3/4 full.
- Bake for 18-20 minutes or until the edges are lightly golden brown and a cake tester inserted into the center comes out cleanly. Remove from oven, let cool in the pan for a minute or two, then transfer to a wire rack to cool at least slightly.
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- In a large mixing bowl whisk eggs with the nut milk. Add in the broccoli florets, spinach, tomatoes, turmeric, salt and pepper and mix until combined.
- Bake for 15 min then remove the muffins and spoon about 1/2 tspn of pesto on top of each muffin. Put the muffins back in the oven and cook for another 5-10 minutes until you can insert a skewer or a toothpick into the middle of the muffin and it comes out clean. The muffins should be lightly golden on top.
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5/5 (2)Calories 54 per servingCategory Breakfast, Breakfast/Snack, Brunch
- Pre heat oven to 350 degrees. Spray a 12 count and 6 count regular sized muffin trays with non-stick cooking spray, set aside.
- In a saucepan, sprayed with non-stick cooking spray, over medium heat, add the orange pepper, yellow pepper, red pepper, and plum tomato. Season with 1/2 teaspoon Italian Seasoning and salt and pepper to taste. Cook for about 5 minutes to soften the veggies. Remove from heat, set aside.
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5/5 (1)Total Time 30 minsCuisine FusionCalories 182 per serving
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- Preheat oven to 350 degrees F. Grease cups of a 12-cup muffin tin with cooking spray and set aside.
- Heat oil in a large skillet over medium-high heat. Add onions and stir occasionally until translucent and starting to brown, about 2 to 3 minutes.
- Add mushrooms and stir with the onions. Continue cooking, stirring occasionally, until most of the water has been released from the mushrooms and they are tender, about 5 minutes.
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- Preheat the oven to 350 degrees F. Liberally grease a nonstick muffin tin with cooking spray. Set aside.
- In a blender, combine the cottage cheese, eggs, salt and pepper. Process until well combined and fairly smooth. Add the feta cheese and pulse a few times until the cheese is in small pieces (I like the feta cheese pretty finely chopped, but it's really a matter of personal preference).
- Sprinkle the chopped veggies and meat, if using, in the bottom of each muffin cup. I just eyeball it, but I use about 2-3 tablespoons of veggies and meat total per muffin cup.
- Pour in about 1/4 to 1/3 cup egg mixture on top of the veggies and meat. Add less at first to make sure each muffin cup gets some and then evenly distribute any remaining egg batter. The muffin cups should be anywhere from 1/2 to 3/4 full.
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