Egg bake mushroom and swiss
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
"Texas Muffin Tins" or Popover Pans6 large eggs8 egg whites2 ounces of milk (1/8 cup)3 ounces reduced fat Swiss cheese shredded3-4 ounces sliced or chopped mushrooms, sautéed Chives and basilSalt and pepper
Beat eggs and milk until well mixed
Add salt, pepper and a bit of basil
Mix
Pour evenly into 6 deep popover cups (or 12 muffin cups)
Distribute mushrooms and cheese evenly in each cup
Push down so egg covers most of the mix-ins
Sprinkle chives on top.
DO NOT overfill. Mixture will rise while baking and deflate upon cooling.
Bake for about 35 minutes (less for muffin cups) at 350 degrees..
Serve immediately or wrap indivually for a snack on the go.
Serving Size: Makes 6 servings
Add salt, pepper and a bit of basil
Mix
Pour evenly into 6 deep popover cups (or 12 muffin cups)
Distribute mushrooms and cheese evenly in each cup
Push down so egg covers most of the mix-ins
Sprinkle chives on top.
DO NOT overfill. Mixture will rise while baking and deflate upon cooling.
Bake for about 35 minutes (less for muffin cups) at 350 degrees..
Serve immediately or wrap indivually for a snack on the go.
Serving Size: Makes 6 servings
Nutritional Info Amount Per Serving
- Calories: 104.6
- Total Fat: 5.4 g
- Cholesterol: 144.5 mg
- Sodium: 156.4 mg
- Total Carbs: 1.3 g
- Dietary Fiber: 0.4 g
- Protein: 11.8 g
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