A warm breakfast really hits the spot on a cool, fall morning… but who has the time? Try these delicious, make ahead scrambled egg muffins. They are easy to make and reheat in less than a minute! You’ll need 6 large eggs ¼ cup skim milk (or ¼ cup fat free half & half) ½ cup reduced fat cheese of choice (shredded cheddar, crumbled feta or whatever cheese you like) ½ teaspoon ground black pepper 1 garlic clove, minced or ¼ teaspoon garlic powder 1 – 2 tablespoons grated parmesan cheese What to do 1. Preheat oven to 350° F 2. Spray a muffin tin with vegetable oil cooking spray (don’t use paper liners) 3. In a medium bowl, whisk eggs 4. Add milk (or half & half) & spices to eggs, mix well 5. Fold in cheese and any other optional add-ins 6. Divide egg mixture evenly into prepared muffin tin spaces; top each muffin with a teaspoon of grated parmesan cheese 7. Bake egg muffins for 20-25 minutes, check for doneness – when egg mixture is set Nutrition Information per muffin: 120 calories, 9 grams protein, 2 grams carbohydrates, 8 grams fat, 2.5 grams saturated fat, 0 grams fiber, 175 milligrams cholesterol, 180 milligrams sodium Cook’s Tips You’ll want to make more than one batch of this recipe to have an easy “grab-‘n’-go” breakfast your family will love. Store cooled leftover muffins in plastic baggies in the refrigerator or freezer. Muffins are ready after 30 – 60 seconds in the microwave if refrigerated, a little longer if frozen Cut calories and fat by replacing 3 of the eggs with ¾ cup of egg substitute – this will reduce the calories to 90 and cut the fat content almost in half. Use only egg substitute to cut the calories in half with only 1 gram of fat; protein stays the same with both changes Experiment with optional add-ins: • 1 cup chopped vegetables (i.e. bell peppers, green onions, mushrooms, spinach, tomatoes); sautéed until tender in a small skillet sprayed with cooking oil spray • ½ cup cooked chopped Canadian or turkey bacon, cooked crumbled turkey sausage or soy crumbles • 1 tablespoon chopped fresh herbs, or 1 teaspoon dried herbs (i.e. basil, oregano, thyme) • ¼ teaspoon crushed red pepper
Posted on: Mon, 04 Nov 2013 20:00:56 +0000