Mexican-Style Egg Muffins
You can add just about anything you like to the base to get different kinds of muffins. Some sausage and a little cheese are very welcome.
I set the recipe yield to the number of muffins, but this is not the number of servings. You'll need 2-3 per person depending on your add-ins.
- Preparing Time: 30 minutes
- Total Time: 15 minutes
- Served Person: 12
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- 1 tsp ground cumin
- 1/4 cup salsa
- 4 large egg
- 1/4 cup sour cream room temperature
- Carbohydrate 0.643120000369728 g
- Cholesterol 72.3687500015798 mg
- Fat 2.41321937560661 g
- Fiber 0.103708334677036 g
- Protein 2.28435812513232 g
- Saturated Fat 0.934319062850933 g
- Serving Size 1 1 Muffin (26g)
- Sodium 58.5023333628149 mg
- Sugar 0.539411665692693 g
- Trans Fat 0.366473312569878 g
- Calories 33 calories
Preheat oven to 375 degrees. Whisk all ingredients together in a medium-sized bowl. Fold in any additional ingredients you'd like to add, like shredded cheese or sausage crumbles. Spray muffin tin with cooking spray. Fill muffin tin cups almost half way. Bake 8-10 minutes
