Breakfast Muffin
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 91.8
- Total Fat: 3.3 g
- Cholesterol: 51.2 mg
- Sodium: 126.0 mg
- Total Carbs: 10.4 g
- Dietary Fiber: 0.9 g
- Protein: 5.5 g
View full nutritional breakdown of Breakfast Muffin calories by ingredient
Number of Servings: 12
Ingredients
-
*Heart Smart Bisquick (mix only), 2/3 cup
Egg, fresh, 3 large
egg white, fresh, 4 large
Onions, raw, 1 small chopped
Garlic, 1 tsp chopped
Basil, .5 tbsp chopped
Parsley, .5 tbsp chopped
*Potato, raw, 2 small shredded
Cheddar Cheese, .5 cup, shredded
Mushrooms, fresh, 3 large chopped
Spinach, fresh, 1 cup chopped
Directions
Preheat at 400 degrees.
Spray muffin tins with nonfat spray. Mix shredded potato with parsley and basil with salt and pepper to taste. Fill each cup with an equal amount of potatoes. Place spinach and mushrooms in each tin. Beat eggs and whites with garlic and onions. Place equal amounts of mixture in each tin. Mix bisquick with enough water to make it a batter. (a bit thinner than pancake batter)
Add batter to muffin tins in equal amounts. Then add cheese.
Bake for 15 - 20 minutes until brown.
Serving Size: 12 muffins (2 pointsplus per muffin)
Number of Servings: 12
Recipe submitted by SparkPeople user ROBINSENDS.
Spray muffin tins with nonfat spray. Mix shredded potato with parsley and basil with salt and pepper to taste. Fill each cup with an equal amount of potatoes. Place spinach and mushrooms in each tin. Beat eggs and whites with garlic and onions. Place equal amounts of mixture in each tin. Mix bisquick with enough water to make it a batter. (a bit thinner than pancake batter)
Add batter to muffin tins in equal amounts. Then add cheese.
Bake for 15 - 20 minutes until brown.
Serving Size: 12 muffins (2 pointsplus per muffin)
Number of Servings: 12
Recipe submitted by SparkPeople user ROBINSENDS.