Crustless Egg Muffins

Submitted by linda_nm

"A yummy high protein breakfast, low fat dish. You can use any veggie or combination of veggies."

 

• Ready In: 45mins
• Ingredients: 7
• Yields: 3 muffins
• Serves: 4

ingredients

• 6 large eggs
• 1 1⁄2 cups egg substitute
• salt & pepper
• 3⁄4 cup lean ham, chopped
• 3⁄4 cup low-fat cheddar cheese, grated
• 3⁄4 cup red bell pepper, chopped
• cooking spray

directions

1. Preheat oven to 350°F Spray a 12 cup regular muffin pan very well with cooking spray or use paper liners. I like to use a Pampered Chef muffin pan because it releases better, but a non-stick metal one will also work.
2. Beat eggs with egg substitute and season with salt and pepper. Divide equally in muffin pan. Add 1 Tablespoon each of ham, cheese and pepper to each muffin cup.
3. Bake for about 30 minutes. Test with toothpick.
4. Serving is 3 muffins for a Curves Complete Phase 2 Breakfast option. Add a fruit or starch exchange for a complete breakfast. Reheats well in microwave, but use 50% power so egg doesn't get rubbery.