Egg-Bake "Muffins"Submitted by: FIT-WHIT
IntroductionLittle miniature "egg-bakes" make for a tasty weekend breakfast. Use your favorite vegetables and breakfast meats you have on hand! Little miniature "egg-bakes" make for a tasty weekend breakfast. Use your favorite vegetables and breakfast meats you have on hand!
2/3 cup oats
3 T. liquid egg substitute
2 large eggs
4 egg-whites (I used carton-substitute: 12 Tbsp)
~1/2 cup chopped bell peppers & onions (or your favorite veggie on hand)
2 oz. Jimmy Dean low-fat breakfast sausage, pre-cooked (or low-fat canadian bacon, or other favorite breakfast or deli meat)
1 wedge Laughing Cow spreadable cheese (optional- could use other shredded cheese or no cheese at all; LC wedge = 35 calories)
In a small bowl, combine oats and 3 T. liquid egg substitute (or 1 egg; adjust cals accordingly). Grease 6-cups in a muffin tin and press 2 Tbsp. of mixture into each cup. Bake in oven for 5 minutes until firm.
Meanwhile, chop and prepare vegetables. Beat 2 eggs and egg whites together in a liquid measuring cup. Season eggs with pepper and cayenne (if desired), or other preferred seasonings.
When oats are baked, sprinkle pre-cooked sausage (or other meat) evenly between the cups, and top with peppers. Pour about 1/8 cup (2 T.) egg mixture over each cup, and top with cubed Laughing cow cheese (or shredded cheese). Bake in the oven between 15-20 minutes, until toothpick inserted into the middle of each "muffin" comes out nearly clean.
* Heat leftovers in the microwave or oven for easy to-go breakfasts throughout the week!
Serving Size: Serving Size = 2 "egg muffins" (makes 6 muffins total)
Number of Servings: 3
Recipe submitted by SparkPeople user FIT-WHIT.