BAKED SPINACH AND EGG WHITE MUFFINS
These 'muffins' can be eaten warm or cold and are an Atkins Diet-friendly option.
Provided by cooking made izzy
Categories Breakfast and Brunch Eggs Frittata Recipes
Time 35m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Spray muffin cups with cooking spray.
- Heat olive oil in a skillet over medium heat; cook and stir spinach until wilted. Remove from heat and cool spinach. Squeeze spinach to remove excess moisture.
- Whisk egg whites and egg yolks together in a large bowl; add Parmesan cheese, Mexican cheese blend, garlic powder, sea salt, and spinach and mix well. Pour egg mixture into the muffin cups almost to the top. Place the muffin tin on a rimmed baking sheet and pour water halfway up the sides of the muffin tin to create a water bath.
- Bake in the preheated oven until muffins are set in the middle, 20 to 25 minutes.
Nutrition Facts : Calories 107.5 calories, Carbohydrate 1.5 g, Cholesterol 71.6 mg, Fat 7.2 g, Fiber 0.3 g, Protein 9.4 g, SaturatedFat 1.9 g, Sodium 228.4 mg, Sugar 0.7 g
MOM'S BAKED EGG MUFFINS
Easy breakfast...that is so yummy!!
Provided by JackRussellLover
Categories 100+ Breakfast and Brunch Recipes Eggs
Time 40m
Yield 6
Number Of Ingredients 8
Steps:
- Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate; crumble and set aside.
- Preheat an oven to 375 degrees F (190 degrees C). Grease muffin cups.
- Combine the melted butter and maple syrup in a small bowl. Flatten a piece of bread with a rolling pin. Brush the bread with the butter mixture. Line the muffin cup with the flattened bread. Repeat with the remaining bread slices. Bake in a preheated oven until the bread crisps, about 3 to 5 minutes.
- Sprinkle crumbled bacon into the bottom of the toast cups. Crack an egg into each cup. Season with salt and pepper to taste. Top each egg with 1 tablespoon of heavy cream and 1 tablespoon cheese. Bake until the whites are just set, about 10 to 14 minutes or until the eggs are cooked to your taste.
Nutrition Facts : Calories 310.9 calories, Carbohydrate 17 g, Cholesterol 232.8 mg, Fat 20.8 g, Fiber 0.6 g, Protein 14 g, SaturatedFat 10 g, Sodium 530.2 mg, Sugar 4.5 g
BAKED EGG MUFFINS
Recieved this online from All Recipes, tried it and loved it. Quick, easy and tasty what more could you want. I made mine to a medium soft egg as we like and topped with fresh salsa and sour cream; but think you could scramble also. I'm going to try freezing the extras for a quick micowave breakfast on those morning we're in a hurry.
Provided by Bonnie G 2
Categories Breakfast
Time 40m
Yield 6 muffins, 6 serving(s)
Number Of Ingredients 8
Steps:
- Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes.
- Drain the bacon slices on a paper towel-lined plate; crumble and set aside.
- Preheat an oven to 375 degrees F.
- Grease muffin cups.
- Combine the melted butter and maple syrup in a small bowl.
- Flatten a piece of bread with a rolling pin.
- Brush the bread with the butter mixture.
- Line the muffin cup with the flattened bread.
- Repeat with the remaining bread slices.
- Bake in a preheated oven until the bread crisps, about 3 to 5 minutes.
- Sprinkle crumbled bacon into the bottom of the toast cups.
- Crack an egg into each cup.
- Season with salt and pepper to taste.
- Top each egg with 1 tablespoon of heavy cream and 1 tablespoon cheese. Bake until the whites are just set, about 10 to 14 minutes or until the eggs are cooked to your taste.
Nutrition Facts : Calories 293.3, Fat 19.9, SaturatedFat 9.7, Cholesterol 227, Sodium 340.9, Carbohydrate 16.9, Fiber 0.6, Sugar 4.3, Protein 11.2
BAKED EGG, HAM, CHEESE MUFFINS
A different way to have eggs & bacon.
Provided by roobarb100
Time 1h
Yield Serves 6
Number Of Ingredients 5
Steps:
- Lightly oil 6 x 1/2 capacity muffin trays. Line with a slice of lean ham.
- Mix 100g ricotta, 40g grated reduced fat cheddar and some parsley in a bowl and dollop into trays.
- Crack an egg into each and back at 180C until egg just sets (15-20 minutes).
- Serve with tomatoes and baby spinach.
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