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Nutritional Info
  • Servings Per Recipe: 3
  • Amount Per Serving
  • Calories: 218.2
  • Total Fat: 8.8 g
  • Cholesterol: 138.5 mg
  • Sodium: 379.9 mg
  • Total Carbs: 25.0 g
  • Dietary Fiber: 3.9 g
  • Protein: 18.5 g

View full nutritional breakdown of Egg-Bake "Muffins" calories by ingredient
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Egg-Bake "Muffins"

Submitted by: FIT-WHIT
Egg-Bake

Introduction

Little 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!
Number of Servings: 3

Ingredients

    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)
    Pepper
    Cayenne (optional)

Directions

Preheat oven to 375 degrees F.

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.






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