egg and cheese mini muffins
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 64.8
- Total Fat: 4.0 g
- Cholesterol: 60.3 mg
- Sodium: 236.5 mg
- Total Carbs: 0.7 g
- Dietary Fiber: 0.0 g
- Protein: 6.7 g
View full nutritional breakdown of egg and cheese mini muffins calories by ingredient
Introduction
Quick and easy breakfast for the week - on the go with fruit and coffee! Quick and easy breakfast for the week - on the go with fruit and coffee!Number of Servings: 8
Ingredients
-
2 whole eggs
2 egg whites
1/2 c. 2% cheese (I use sharp cheddar)
1 package Buddig's honey ham (or thinly sliced lunchmeat of choice)
Tips
You can add veggies, etc as you like. I made these for me and my picky 9 year old, so i kept them pretty plain. They are still delicious!
Directions
Preheat oven to 375 F. Spray a mini muffin pan with nonstick spray.
Mix eggs, egg whites and cheese. Add seasonings to taste. Cut the ham slices in half and make 'cups' in the mini muffin pan. Use a tablespoon to put 1 spoonful of egg mixture in each ham cup.
Bake for about 15 minutes or until eggs are firm. Let cool slightly to ease removal from the pan.
You can refrigerate them and reheat for a quick breakfast on a busy morning!
Serving Size: Makes approx 24 mini muffins
Number of Servings: 8
Recipe submitted by SparkPeople user SUPERMOMISFIT.
Mix eggs, egg whites and cheese. Add seasonings to taste. Cut the ham slices in half and make 'cups' in the mini muffin pan. Use a tablespoon to put 1 spoonful of egg mixture in each ham cup.
Bake for about 15 minutes or until eggs are firm. Let cool slightly to ease removal from the pan.
You can refrigerate them and reheat for a quick breakfast on a busy morning!
Serving Size: Makes approx 24 mini muffins
Number of Servings: 8
Recipe submitted by SparkPeople user SUPERMOMISFIT.