Tuesday, January 1, 2013

Scrambled Egg Muffin Recipe

Scrambled Egg Muffins

Scrambled Egg Muffins

These aren't your ordinary muffins--they're made with plenty of eggs, a little milk, cheese, spinach, tomato, basil, and only a little flour, spooned into muffin cups.
  • Servings: 12
9 Eggs
½ cup Chopped Fresh Spinach
⅓ cup Skim Milk
⅓ cup Spelt Flour, or whole wheat pastry flour
¼ cup 2% Grated Cheddar Cheese
1 Tbsp Chopped Fresh Basil
1 Small Tomato, chopped
½ tsp Sea Salt
½ tsp Cracked Black Pepper
Preheat oven to 350. Break the eggs into a bowl and whisk. Add the rest of your ingredients and mix it all together. Add spoonfuls of the mixture to a nonstick muffin tin or a tin sprayed with nonstick coating. I used a 1/4 C measuring cup to transfer the mixture. Pop them in the oven and bake for 25 to 30 minutes, or until done.

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