Breakfast Muffin
- Number of Servings: 12
Ingredients
*Heart Smart Bisquick (mix only), 2/3 cup Egg, fresh, 3 large egg white, fresh, 4 large Onions, raw, 1 small chopped Garlic, 1 tsp chopped Basil, .5 tbsp chopped Parsley, .5 tbsp chopped *Potato, raw, 2 small shredded Cheddar Cheese, .5 cup, shredded Mushrooms, fresh, 3 large chopped Spinach, fresh, 1 cup chopped
Preheat at 400 degrees.
Spray muffin tins with nonfat spray. Mix shredded potato with parsley and basil with salt and pepper to taste. Fill each cup with an equal amount of potatoes. Place spinach and mushrooms in each tin. Beat eggs and whites with garlic and onions. Place equal amounts of mixture in each tin. Mix bisquick with enough water to make it a batter. (a bit thinner than pancake batter)
Add batter to muffin tins in equal amounts. Then add cheese.
Bake for 15 - 20 minutes until brown.
Serving Size: 12 muffins (2 pointsplus per muffin)
Number of Servings: 12
Recipe submitted by SparkPeople user ROBINSENDS.
Spray muffin tins with nonfat spray. Mix shredded potato with parsley and basil with salt and pepper to taste. Fill each cup with an equal amount of potatoes. Place spinach and mushrooms in each tin. Beat eggs and whites with garlic and onions. Place equal amounts of mixture in each tin. Mix bisquick with enough water to make it a batter. (a bit thinner than pancake batter)
Add batter to muffin tins in equal amounts. Then add cheese.
Bake for 15 - 20 minutes until brown.
Serving Size: 12 muffins (2 pointsplus per muffin)
Number of Servings: 12
Recipe submitted by SparkPeople user ROBINSENDS.
Nutritional Info Amount Per Serving
- Calories: 91.8
- Total Fat: 3.3 g
- Cholesterol: 51.2 mg
- Sodium: 126.0 mg
- Total Carbs: 10.4 g
- Dietary Fiber: 0.9 g
- Protein: 5.5 g
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