WHOLE WHEAT BREAKFAST MUFFINS

Whole Wheat Breakfast Muffins image

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

Time 30m

Yield 24 muffins, 6-8 serving(s)

Number Of Ingredients 13

Ingredients

2 cups whole wheat flour
1/4 cup sugar
4 teaspoons baking powder
1/4 teaspoon sea salt
1 cup milk
1/4 cup vegetable oil
4 eggs (2, 2 divided)
8 ounces cream cheese, softened
1/2 cup shredded cheddar cheese
1/2 teaspoon seasoning salt
1 1/2 cups chopped red & green peppers
3/4 cup chopped onion
5 -7 dashes smoked TABASCO® brand Chipotle Pepper Sauce (to taste)

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

*** Explore more Whole Wheat Breakfast Muffins Recipes »

Comment
Leave a comment

There are no comments yet!

Name

Message

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...

Check it out »

#60-minutes-or-less #time-to-make #course #main-ingredient #preparation #healthy #breads #breakfast #oven #vegetarian #muffins #grains #dietary #low-cholesterol #healthy-2 #quick-breads #low-in-something #pasta-rice-and-grains #equipment