Egg bake mushroom and swiss
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 104.6
- Total Fat: 5.4 g
- Cholesterol: 144.5 mg
- Sodium: 156.4 mg
- Total Carbs: 1.3 g
- Dietary Fiber: 0.4 g
- Protein: 11.8 g
View full nutritional breakdown of Egg bake mushroom and swiss calories by ingredient
Introduction
Make ahead for a quick on the go protein packed breakfast or snack. Make ahead for a quick on the go protein packed breakfast or snack.Number of Servings: 8
Ingredients
-
"Texas Muffin Tins" or Popover Pans
6 large eggs
8 egg whites
2 ounces of milk (1/8 cup)
3 ounces reduced fat Swiss cheese shredded
3-4 ounces sliced or chopped mushrooms, sautéed
Chives and basil
Salt and pepper
Tips
Mix and match veggies and cheese. For example: Spinach and feta, onions and guyrere, roasted red peppers and provolone. Changes spices to your taste. This is a great basic recipie to make your own.
Directions
Beat eggs and milk until well mixed
Add salt, pepper and a bit of basil
Mix
Pour evenly into 6 deep popover cups (or 12 muffin cups)
Distribute mushrooms and cheese evenly in each cup
Push down so egg covers most of the mix-ins
Sprinkle chives on top.
DO NOT overfill. Mixture will rise while baking and deflate upon cooling.
Bake for about 35 minutes (less for muffin cups) at 350 degrees..
Serve immediately or wrap indivually for a snack on the go.
Add salt, pepper and a bit of basil
Mix
Pour evenly into 6 deep popover cups (or 12 muffin cups)
Distribute mushrooms and cheese evenly in each cup
Push down so egg covers most of the mix-ins
Sprinkle chives on top.
DO NOT overfill. Mixture will rise while baking and deflate upon cooling.
Bake for about 35 minutes (less for muffin cups) at 350 degrees..
Serve immediately or wrap indivually for a snack on the go.