Breakfast Casserole Muffins
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 185.3
- Total Fat: 8.9 g
- Cholesterol: 142.6 mg
- Sodium: 563.3 mg
- Total Carbs: 7.2 g
- Dietary Fiber: 1.0 g
- Protein: 18.9 g
View full nutritional breakdown of Breakfast Casserole Muffins calories by ingredient
Introduction
A healthier version of my breakfast casserole in muffins. Can be frozen after cooking and then reheated. Use non stick liners for easy removal. A healthier version of my breakfast casserole in muffins. Can be frozen after cooking and then reheated. Use non stick liners for easy removal.Number of Servings: 6
Ingredients
-
3 slices of low calorie high fiber bread (about 50 calories per slice) torn into small pieces
4 ounces reduced fat cheddar or tex mex cheese (the sharper the better)
6 tbsp real bacon bits
1/2 cup 1% milk
4 whole eggs
1 cup egg beaters
pepper to taste
Directions
Preheat oven to 350.
Line tin with nonstick liners.
Evenly distribute bread and cheese in liners.
Sprinkle each one with 1/2 tbsp of real bacon bits.
Mix in a separate bowl egg, egg beaters, and milk and a bit of pepper.
Pour over bread, cheese and bacon in muffin tin.
Bake for 15 minutes or until egg is set.
Serving Size: makes 6- 2 muffin servings
Number of Servings: 6
Recipe submitted by SparkPeople user PJNSGRL78.
Line tin with nonstick liners.
Evenly distribute bread and cheese in liners.
Sprinkle each one with 1/2 tbsp of real bacon bits.
Mix in a separate bowl egg, egg beaters, and milk and a bit of pepper.
Pour over bread, cheese and bacon in muffin tin.
Bake for 15 minutes or until egg is set.
Serving Size: makes 6- 2 muffin servings
Number of Servings: 6
Recipe submitted by SparkPeople user PJNSGRL78.