By Becca Marquez
Spinach and egg
These delightful egg muffins are just the right amount for a bariatric breakfast.
If you are eating these on your Soft Foods phase post-op, make sure that spinach is ok at this phase and chew well (even though this is pretty soft). It's best to leave out the cherry or grape tomatoes if you're on the soft food phase.
Calories per serving 80;
Total Fat 5 g;
Sat Fat 2.5 g;
cholesterol 15 mg;
Sodium 410 mg;
Total Carbohydrate 3g;
Dietary Fiber less than 1 g;
Sugars 2g;
Protein 6g;
Calcium 8%;
Iron 6%
Updated at: Wed, 16 Aug 2023 19:02:03 GMT
Nutrition balance score
Unbalanced
Glycemic Index
30
Low
Nutrition per serving
Calories744.7 kcal (37%)
Total Fat47.7 g (68%)
Carbs23.8 g (9%)
Sugars12.6 g (14%)
Protein56 g (112%)
Sodium3702.2 mg (185%)
Fiber6.2 g (22%)
% Daily Values based on a 2,000 calorie diet
Ingredients
0 servings
Instructions
Step 1
Preheat oven to 375 degrees, place 9 liners in a muffin tin and spray the liners generously with cooking spray.
Step 2
In a large measuring cup or a bowl with a pour spout, beat eggs and milk until color is uniform then stir in salt and pepper.
Step 3
Place an equal amount of tomatoes, spinach and feta into each muffin cup then fill cups approximately 80% full with beaten egg.
Step 4
Bake 14–16 minutes or until centers are barely firm to the touch and the tops of the muffins have domed. Remove from oven and allow them to cool 2–3 minutes before serving. Enjoy!
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