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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 118.6
  • Total Fat: 6.3 g
  • Cholesterol: 110.9 mg
  • Sodium: 456.7 mg
  • Total Carbs: 2.3 g
  • Dietary Fiber: 0.2 g
  • Protein: 13.5 g

View full nutritional breakdown of Egg Breakfast Muffins calories by ingredient
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Egg Breakfast Muffins

Submitted by: AMR2396

Introduction

This is a variation of the South Beach Diet's Sausage and Cheese Breakfast Cups. Great for a low-carb diet. You can make them ahead and have them all week. Great for a quick breakfast, snack, or even to serve for brunch. Any kind of ham can be used if you're not watching your carbs. This is a variation of the South Beach Diet's Sausage and Cheese Breakfast Cups. Great for a low-carb diet. You can make them ahead and have them all week. Great for a quick breakfast, snack, or even to serve for brunch. Any kind of ham can be used if you're not watching your carbs.
Number of Servings: 6

Ingredients

    3 Large Eggs
    3/4 Cup Egg Substitute
    1/2 Cup Frozen Chopped Peppers
    1/2 Cup Reduced Fat Shredded Cheddar Cheese
    1/4 Cup Reduced Fat Shredded Cheddar Cheese
    6 Slices Regular Deli Ham (Not Honey) or Canadian Bacon
    Butter Flavored Cooking Spray
    Black Pepper to Taste
    Salt, if Desired

Directions

Pre-heat oven to 350 degrees. Spray a 6-cup muffin tin with butter cooking spray. Line each muffin cup with a slice of ham. Set aside. In a small skillet, cook frozen peppers in cooking spray until thawed, cutting up larger pieces. In a small bowl, mix together the eggs and egg substitute. Add 1/2 cup cheddar cheese and peppers. Add black pepper and salt, if desired. Mix together until well blended. Spoon mixture evenly into muffin cups. Sprinkle remaining 1/4 of cheddar cheese on top of muffin cups. Bake at 350 degrees for 30 minutes, testing for doneness with a toothpick.

Serving Size: Makes 6 Muffins






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