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Ingredients
- 6 tablespoons Salsa
- 6 individual Egg
- 1/8 teaspoons Salt
- 1/8 teaspoons Black Pepper
- 1/2 cups Parmesan Cheese, Shredded
Freezer Containers
Supplies
Nutritional Information
- 1 serving = 1 egg muffin
- 144 Calories
- 9g Total Fat
- 4g Sat Fat
- 0g Trans Fat
- 235mg Cholesterol
- 459mg Sodium
- 2g Total Carb
- 0g Fiber
- 1g Total Sugars (Includes 0g Added Sugars)
- 13g Protein
- 2 WW Freestyle
Make It Now Cooking Directions
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
Visit Savor and Savvy for same day cooking instructions.
Freeze For Later Cooking Directions
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
Why would I want to freeze this?
- Place 1 Tablespoons of salsa in each well-greased muffin tin.
- Crack an egg into each muffin tin.
- Sprinkle with salt and pepper.
- Using a fork, break open the yolk and stir to combine, to create a marbled look.
- Top with parmesan cheese.
- Bake at 400 degrees for 20 minutes.
- Let cool.
- Run a knife around the edges to loosen the muffin from the tin.
- Divide among indicated number of bags. Seal, label and freeze.
Make From Frozen Serving Day Directions
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Thaw: In fridge
- Reheat in the microwave for 30 seconds.