Yogurt and Egg Breakfast Sandwich
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
.75 cup Gold Medal Self-Rising Flour .5 cup Non-fat Greek yogurt Plain-Great Value 1 cup (8 fl oz) Water, tap 2 tsp Minced Garlic 1 tbsp Rosemary, dried 6 large Egg, fresh, whole, raw 1 cup (8 fl oz) Water, tap 6 slices Great Value Baked Ham 97% fat free, sliced lunch meat (1 slice) 2 tsp Minced GarlicIf you don't have self-rising flour you can make it by whisking together the following ingredients. .75 cups all-purpose flour1 1/8 tsp baking powder3/8 tsp salt
Preheat oven to 450 degrees.
Mix the following ingredients to make the muffin tops and bottoms. This will make a sort of runny batter.
.75 cup Gold Medal Self Rising Flour (by ADLINS)
.5 cup Non-fat Greek yogurt Plain-Great Value
1 cup (8 fl oz) Water, tap
2 tsp Aldi Minced Garlic (by LTPACE610)
1 tbsp Rosemary, dried
If you don't have self-rising flour you can make it by whisking together the following ingredients.
.75 cups all purpose flour
1 1/8 tsp baking powder
3/8 tsp salt
Spoon about 1.5 tbsp of the above muffin batter into 12, 5 inch round silicone molds. If you have any batter left over, evenly divide it between the 12 molds. I like putting several silicone molds on a cookie sheet for stability. Bake for about 18 minutes or until muffin tops and bottoms peal away from silicone molds. Turn the cookie sheets in the oven after the first 8 minutes of baking.
Mix the following ingredients in a bowl to make the egg filling mixture.
6 large Egg, fresh, whole, raw
1 cup (8 fl oz) Water, tap
6 serving Great Value Baked Ham 97% fat free, sliced lunch meat (1 slice)
2 tsp Great Value Garlic (minced) (by ALLEN1_AMELIA)
Evenly separate mixture between 6, 5 inch silicon molds. I believe each mold takes 3 tbsp. If you have any extra mixture, evenly divide it between the 6 molds.
Bake at 375 for 10 minutes, turn then bake another 10 minutes. Bake until mixture is firm but not dry.
Serving Size: Makes 6 muffin tops, 6 muffin bottoms and 6 egg patties
Number of Servings: 6
Recipe submitted by SparkPeople user JESSICA_RYAN.
Mix the following ingredients to make the muffin tops and bottoms. This will make a sort of runny batter.
.75 cup Gold Medal Self Rising Flour (by ADLINS)
.5 cup Non-fat Greek yogurt Plain-Great Value
1 cup (8 fl oz) Water, tap
2 tsp Aldi Minced Garlic (by LTPACE610)
1 tbsp Rosemary, dried
If you don't have self-rising flour you can make it by whisking together the following ingredients.
.75 cups all purpose flour
1 1/8 tsp baking powder
3/8 tsp salt
Spoon about 1.5 tbsp of the above muffin batter into 12, 5 inch round silicone molds. If you have any batter left over, evenly divide it between the 12 molds. I like putting several silicone molds on a cookie sheet for stability. Bake for about 18 minutes or until muffin tops and bottoms peal away from silicone molds. Turn the cookie sheets in the oven after the first 8 minutes of baking.
Mix the following ingredients in a bowl to make the egg filling mixture.
6 large Egg, fresh, whole, raw
1 cup (8 fl oz) Water, tap
6 serving Great Value Baked Ham 97% fat free, sliced lunch meat (1 slice)
2 tsp Great Value Garlic (minced) (by ALLEN1_AMELIA)
Evenly separate mixture between 6, 5 inch silicon molds. I believe each mold takes 3 tbsp. If you have any extra mixture, evenly divide it between the 6 molds.
Bake at 375 for 10 minutes, turn then bake another 10 minutes. Bake until mixture is firm but not dry.
Serving Size: Makes 6 muffin tops, 6 muffin bottoms and 6 egg patties
Number of Servings: 6
Recipe submitted by SparkPeople user JESSICA_RYAN.
Nutritional Info Amount Per Serving
- Calories: 165.5
- Total Fat: 5.9 g
- Cholesterol: 201.8 mg
- Sodium: 602.4 mg
- Total Carbs: 13.7 g
- Dietary Fiber: 0.2 g
- Protein: 13.2 g
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