Egg "Muffins"
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
6 eggs (I used extra large)6 egg whites1 10-oz package frozen spinach, thawed8 scallions (about a bunch)6 oz reduced-fat shredded cheese3 cups brown rice, cooked
Makes 12 "muffins." I usually have two for breakfast.
Preheat oven to 375.
Thaw the spinach and press all the water out or spin in dry in a salad spinner.
Chop the scallions about medium-fine.
Mix together spinach, scallions, brown rice, and cheese.
Put foil liners in muffin cups, and spray the inside of the liners with pan. (A silicone muffin pan works very well for these. You don't need to use liners, just spray the cups with Pam.)
Divide up the spinach/rice/scallion/cheese mixture evenly between the muffin cups.
Beat the eggs and the egg whites together. Add a little salt and pepper to taste. Maybe add some herbs. I like to add a little Sriracha sauce. Whatever you feel like.
Divide the egg mixture evenly among the muffin cups, pouring it slowly over the spinach mixture.
Bake 25-35 minutes until muffins have risen a bit and are slightly brown and set.
You can make these ahead and keep them in the fridge (zap for a minute or two in the microwave to reheat) or freeze them (thaw before zapping).
Number of Servings: 12
Recipe submitted by SparkPeople user REVJVH.
Preheat oven to 375.
Thaw the spinach and press all the water out or spin in dry in a salad spinner.
Chop the scallions about medium-fine.
Mix together spinach, scallions, brown rice, and cheese.
Put foil liners in muffin cups, and spray the inside of the liners with pan. (A silicone muffin pan works very well for these. You don't need to use liners, just spray the cups with Pam.)
Divide up the spinach/rice/scallion/cheese mixture evenly between the muffin cups.
Beat the eggs and the egg whites together. Add a little salt and pepper to taste. Maybe add some herbs. I like to add a little Sriracha sauce. Whatever you feel like.
Divide the egg mixture evenly among the muffin cups, pouring it slowly over the spinach mixture.
Bake 25-35 minutes until muffins have risen a bit and are slightly brown and set.
You can make these ahead and keep them in the fridge (zap for a minute or two in the microwave to reheat) or freeze them (thaw before zapping).
Number of Servings: 12
Recipe submitted by SparkPeople user REVJVH.
Nutritional Info Amount Per Serving
- Calories: 142.5
- Total Fat: 6.2 g
- Cholesterol: 133.3 mg
- Sodium: 177.7 mg
- Total Carbs: 11.4 g
- Dietary Fiber: 1.3 g
- Protein: 11.6 g
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