Breakfast Muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 24
Ingredients
2 cups Mushrooms (diced)1 cups Onion (diced)330 grams Ham2 cups Spinach (chopped)1 cup Low-fat Cheddar Cheese (shredded)1 Tbsp Butter12 Eggs1 cup Naturegg Egg Whites1/2 cup Milk2 cloves Garlic1 tsp Salt1/2 tsp Pepper1 1/2 tsp Hot Sauce
Preheat oven to 350 F. Prepare muffin tins with non-stick spray like Pam.
Heat butter in non stick pan. Add onion and mushrooms and cook until soft, then add ham and garlic; sauté for a couple minutes. Add spinach stir in to wilt and turn off heat and allow to cool. Mix cheese into this mixture.
Wish eggs and egg whites together with milk, salt, pepper and hot sauce.
Divide ham and veggie mixture evenly among each tin. Cover evenly with egg mixture and bake for 15 to 20 minutes, until set through. Do not over cook.
Serving Size: Makes 24 "Muffins" for 12 servings of 2.
Number of Servings: 24
Recipe submitted by SparkPeople user A-NEW-TARA.
Heat butter in non stick pan. Add onion and mushrooms and cook until soft, then add ham and garlic; sauté for a couple minutes. Add spinach stir in to wilt and turn off heat and allow to cool. Mix cheese into this mixture.
Wish eggs and egg whites together with milk, salt, pepper and hot sauce.
Divide ham and veggie mixture evenly among each tin. Cover evenly with egg mixture and bake for 15 to 20 minutes, until set through. Do not over cook.
Serving Size: Makes 24 "Muffins" for 12 servings of 2.
Number of Servings: 24
Recipe submitted by SparkPeople user A-NEW-TARA.
Nutritional Info Amount Per Serving
- Calories: 71.6
- Total Fat: 3.6 g
- Cholesterol: 101.1 mg
- Sodium: 310.4 mg
- Total Carbs: 1.3 g
- Dietary Fiber: 0.3 g
- Protein: 8.7 g
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