Egg Veggie Strata Muffins

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 149.3
  • Total Fat: 6.1 g
  • Cholesterol: 230.8 mg
  • Sodium: 224.1 mg
  • Total Carbs: 7.6 g
  • Dietary Fiber: 0.9 g
  • Protein: 15.2 g

View full nutritional breakdown of Egg Veggie Strata Muffins calories by ingredient
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Introduction

Eggs with your choice of veggie on a small piece of toast baked in oven. I prepare them over the weekend for hubby to have reheated quick in the morning before work. Eggs with your choice of veggie on a small piece of toast baked in oven. I prepare them over the weekend for hubby to have reheated quick in the morning before work.
Number of Servings: 12

Ingredients

    * Kirkland chicken breast (canned), 2 cans
    * Peppers, sweet, red, fresh, 1 medium chopped small
    * Egg, fresh, 12 large
    * 2% milk (1/2 c)
    * Water, tap, 2 fl oz (1/4 c)
    * Bread, whole wheat (including toast), 3 slices in quarters

Directions

Quarter bread (I used a small square biscuit cutter)
Pam a large muffin tin & put bread in the bottom
Preheat oven to 375
Beat eggs in blender
Shred chicken with a fork
Chop pepper (or veggie of your choice)
Mix together, add milk & water
Put 1/2 c of mixture over each piece of bread
Bake for 30 minutes until firm & brown around the edges

Number of Servings: 12

Recipe submitted by SparkPeople user SUTTONSC.

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