1/6th of recipe (2 mini egg bakes): 134 calories, 4g fat, 527mg sodium, 5.5g carbs, 1g fiber, 3g sugars, 16.5g protein -- PointsPlus® value 3*
These are like li'l omelettes made in a muffin pan! Adorable, convenient, portion controlled, tasty... What's not to love?
Prep: 15 minutes
Cook: 30 minutes
1 1/2 cups chopped mushrooms
1/2 cup chopped red bell pepper
1/2 cup chopped red onion
2 cups chopped spinach leaves
4 wedges The Laughing Cow Light Cream Swiss cheese
2 1/2 cups fat-free liquid egg substitute (like Egg Beaters Original)
1/4 tsp. garlic powder
1/4 tsp. each salt and black pepper
3/4 cup shredded reduced-fat cheddar cheese
Preheat oven to 375 degrees. Generously spray a 12-cup muffin pan with nonstick spray.
Bring a large skillet sprayed with nonstick spray to medium heat. Add mushrooms, bell pepper, and onion. Cook and stir until softened, about 6 minutes. Add spinach and cook and stir until wilted, 1 - 2 minutes.
Transfer veggies to a large bowl, and blot away excess moisture. Add cheese wedges, and stir until smooth and well mixed. Add egg substitute and spices. Stir well.
Distribute egg mixture among the cups of the muffin pan. Bake for 15 minutes.
Sprinkle with cheddar cheese. Bake until centers are firm and cheddar cheese has melted, about 3 minutes. Enjoy!
MAKES 6 SERVINGS