Breakfast Egg MuffinsSubmitted by: FIT_ARTIST
*thanks for the inspiration FERNCREST! gluten free
*thanks for the inspiration FERNCREST!
1/3 cup milk
9 large eggs
1/2 tsp black pepper
1/2 cup chopped, fresh spinach
1/4 cup diced tomato
1/3 cup corn flour
2 slices (18 grams cooked) uncured, unsmoked bacon, cooked and diced
50 grams extra sharp white cheddar, grated
1/2 cup finely diced mushroom
1 green onion, chopped
Scramble eggs.Break eggs into bowl and whisk. Add remaining ingredients. Bake at 350 for approx 20 minutes in greased muffin tin.
Number of Servings: 12
Recipe submitted by SparkPeople user FIT_HAWG.