* One piece of advice, don't fill the muffin cups all the way. Mine were enormous (because I filled them up all the way...dingy) and therefore shriveled when cooling... the picture is awful, apologies. I will be investing in a sillicone muffin pan and filling them up only 3/4 of the way full next time.
Ingredients minus the milk |
10 organic, cage-free eggs (lower in fat, bazinga)
1/3 cup fat free milk
1 Tbsp Spike seasoning
1/2 cup turkey sausage crumbles
2/3 cup low fat cheese (Cheddar or mexican mix)
2 Tbsp chopped green onions
Preheat oven to 375 degrees. In a large bowl, whisk the eggs, milk, and spike seasoning together. Set aside.
Muffin cups filled with cheese, meat, and green onions. |
In a sillicone muffin pan (seriously, I think it's vital to the success of these delicious creations...I cooked mine in pam-sprayed muffin tins and they are stuck to the tins), spray non-stick spray into each cup. Begin by filling the cups with cheese, cooked turkey sausage, and green onions. Feel free to add any other veggies or substitute meat.
Then pour the egg mixture into each muffin cup on top of the other ingredients, only up to 3/4 full. Use a fork to stir each cup's ingredients together.
Bake for 25-35 minutes or until all of the breakfast bites have risen and are set. Allow to cool then store in refrigerator for up to a week. Reheat in the microwave for 1-2 minutes. I plan on grabbing 1 or 2 to heat up at work as a mid-morning snack.
Shriveled but delicious |
Points+ value: 2 1/2 points per bite, or 2 for 5 points! Great with 0 point fruit.
What your breakfast bites SHOULD look like if you use a sillicione pan... |
No comments:
Post a Comment