WHOLE WHEAT BREAKFAST MUFFINS
Blazingly baked western omelet and whole wheat muffins. Substitute any veggie combo or add your favorite meats for a carnivorous feast. Quick to prepare and bake, they're the perfect on-the-go breakfast treat.
Provided by christinerupnik
Categories Breakfast
Time 30m
Yield 24 muffins, 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Saute peppers and onions in oil w/seasoned salt and tabasco over medium-low heat, until tender.
- In a large bowl, combine first four ingredients. Combine milk, oil and 2 eggs; stir into dry ingredients just until moistened. Fill greased or paper-lined muffin cups half full.
- In a mixing bowl, beat cream cheese and second 2 eggs. Add cheddar cheese; mix well. Stir in pepper/onion mixture. Spoon 2 tablespoons in the center of each muffin. Bake at 425 degrees F for 13-15 minutes or until muffins test done. Serve warm.
Nutrition Facts : Calories 510.5, Fat 31, SaturatedFat 13.6, Cholesterol 198.2, Sodium 581.2, Carbohydrate 45.1, Fiber 5.8, Sugar 10.6, Protein 16.7
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