The muffins weren't perfect texture-wise but the concept is worth developing: an egg per person, a splash of milk, some vegetables, a chunk of cheese, baked for 30 minutes.
~ more breakfast recipes ~
~ more recipes for vegetables with eggs ~
Hands-on time: 10 minutes
Time to table: 40 minutes
Serves 6 or fewer
6 eggs (or 1 per person)
2 - 3 tablespoons milk (or maybe not, these were a tad spongier than I'd prefer)
Leftover Slow-Roasted Tomatoes
Leftover cooked potato
Salt and pepper
Chunks of feta or other cheese
Preheat oven to 350F. Whisk together eggs and milk, then stir in other ingredients. Pour into well greased giant muffin tin and bake for 30 minutes. Let cool 2 - 3 minutes, then slide knife around edge of muffins. With two forks along each side, gently lift and transfer to serving plates. Serve and enjoy!
Per Serving: 90 Cal (62% from Fat, 34% from Protein, 3% from Carb); 8 g Protein; 6 g Tot Fat; 2 g Sat Fat; 1 g Carb; 0 g Fiber; NET CARB 1; 35 mg Calcium; 1 mg Iron; 93 mg Sodium; 247 mg Cholesterol, Weight Watchers 2 points