Omelet Muffins with Spinach and Parmesan
User Reviews
4.9
24 reviews
Excellent
Omelet Muffins with Spinach and Parmesan
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These bite size Omelet Muffins with Spinach and Parmesan were a cinch to make and with only 5 ingredients are great for on the go mornings, too.
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Ingredients
- 1/2 lb ground sausage
- 4 lices sourdough bread
- 12 eggs
- Pinch salt
- 1 tsp cracked black pepper
- 1 cup chopped fresh spinach
- 1 cup shredded Parmesan cheese
Instructions
- Preheat oven to 350°F. Brown and crumble the sausage in a skillet over medium heat.
- Using a 2 inch biscuit cutter or glass, cut 3 circles of sourdough bread from each slice of bread. Press each into the bottom of a muffin pan sprayed with vegetable spray.
- In a bowl whisk the eggs with a pinch of kosher salt an cracked black pepper. Chop the fresh spinach, set aside.
- Evenly distribute the crumbled sausage on the top of each bread circle. Top with chopped spinach. Pour the eggs evenly over each filled muffin mold. Top with healthy pinch of shredded parmesan cheese and bake for 18 minutes until cooked and tops are golden brown.
Nutrition Information
Show Details
Calories
216kcal
(11%)
Carbohydrates
13g
(4%)
Protein
14g
(28%)
Fat
12g
(18%)
Saturated Fat
5g
(25%)
Cholesterol
183mg
(61%)
Sodium
428mg
(18%)
Potassium
157mg
(4%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
551IU
(11%)
Vitamin C
1mg
(1%)
Calcium
137mg
(14%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 12servings
Amount Per Serving
Calories 216 kcal
% Daily Value*
| Calories | 216kcal | 11% |
| Carbohydrates | 13g | 4% |
| Protein | 14g | 28% |
| Fat | 12g | 18% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 183mg | 61% |
| Sodium | 428mg | 18% |
| Potassium | 157mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 551IU | 11% |
| Vitamin C | 1mg | 1% |
| Calcium | 137mg | 14% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
24 reviews
Excellent
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