egg and cheese mini muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
2 whole eggs2 egg whites1/2 c. 2% cheese (I use sharp cheddar)1 package Buddig's honey ham (or thinly sliced lunchmeat of choice)
Preheat oven to 375 F. Spray a mini muffin pan with nonstick spray.
Mix eggs, egg whites and cheese. Add seasonings to taste. Cut the ham slices in half and make 'cups' in the mini muffin pan. Use a tablespoon to put 1 spoonful of egg mixture in each ham cup.
Bake for about 15 minutes or until eggs are firm. Let cool slightly to ease removal from the pan.
You can refrigerate them and reheat for a quick breakfast on a busy morning!
Serving Size: Makes approx 24 mini muffins
Number of Servings: 8
Recipe submitted by SparkPeople user SUPERMOMISFIT.
Mix eggs, egg whites and cheese. Add seasonings to taste. Cut the ham slices in half and make 'cups' in the mini muffin pan. Use a tablespoon to put 1 spoonful of egg mixture in each ham cup.
Bake for about 15 minutes or until eggs are firm. Let cool slightly to ease removal from the pan.
You can refrigerate them and reheat for a quick breakfast on a busy morning!
Serving Size: Makes approx 24 mini muffins
Number of Servings: 8
Recipe submitted by SparkPeople user SUPERMOMISFIT.
Nutritional Info Amount Per Serving
- Calories: 64.8
- Total Fat: 4.0 g
- Cholesterol: 60.3 mg
- Sodium: 236.5 mg
- Total Carbs: 0.7 g
- Dietary Fiber: 0.0 g
- Protein: 6.7 g
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