More Veggies Breakfast
Equipment
- mixing bowl
- 12 Cup Muffin Tin
- Whisk
- Oven
Ingredients
- Ingredients
- 4 whole wheat bread slices
- ½ cup shredded low-fat cheese
- 3 cups frozen mixed vegetables thawed
- 4 eggs lightly beaten
- 1 cup fat-free sour cream
- 2 Tablespoons chopped green onions
- ¼ teaspoon salt
- ¼ teaspoon pepper
Instructions
- Directions
- Wash hands with warm water and soap. Wash fresh vegetables before preparing.
- Spray muffin tins with cooking spray. Cut 12 small rounds from the bread slices (3 per slice). Place one round in each prepared muffin tin.
- Sprinkle a small amount of cheese on top of each round of bread. Divide mixed vegetables evenly among the muffins.
- Beat the eggs, sour cream and green onions together in a medium bowl. Add the salt and pepper.
- Spoon evenly over each muffin.
- Bake at 325°F for 25 minutes, or until well-risen and golden.
- Serve warm.
Notes
Nutrition Facts (Per Serving)
Calories, 202; carbohydrate, 25 g; protein, 13 g; total fat, 5 g; saturated fat, 2 g; trans fat, 0 g; cholesterol, 147 mg; fiber, 4 g; total sugars, 5 g; sodium, 337 mg; calcium, 232 mg; folate, 43 mcg; iron, 2 mg; percent of calories from fat, 22%.
Makes 6 servings, 2 muffin rounds each.
Calories, 202; carbohydrate, 25 g; protein, 13 g; total fat, 5 g; saturated fat, 2 g; trans fat, 0 g; cholesterol, 147 mg; fiber, 4 g; total sugars, 5 g; sodium, 337 mg; calcium, 232 mg; folate, 43 mcg; iron, 2 mg; percent of calories from fat, 22%.
Makes 6 servings, 2 muffin rounds each.
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