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Egg, Spinach and Canadian Bacon "Muffins"

Egg, Spinach and Canadian Bacon "Muffins" recipe
photo by:kraft
Loved this recipe! It tasted great, was easy to make and was very healthy! I'm making again.
posted by
 a cook
on 8/19/2009
10 min
40 min
1 doz. or 6 servings, two "muffins" each.
Magazine Acquisition

What You Need

pkg.  (10 oz.) frozen chopped spinach, thawed, well drained
small  onion, chopped
slices  Canadian bacon, cut into bite-size pieces
pkg.  (3.5 oz.) ATHENOS Reduced Fat Crumbled Feta Cheese with Basil & Tomato

Make It

PREHEAT oven to 350°F. Beat eggs lightly in medium bowl. Add spinach, onions and Canadian bacon; mix well.

SPOON evenly into 12 medium muffin cups sprayed generously with cooking spray, filling each cup about two-thirds full. Use fork to break up larger crumbles of cheese; sprinkle evenly over batter in cups.

BAKE 25 to 30 min. or until golden brown. Serve warm.

Kraft Kitchens Tips

Substitute 1 cup cholesterol-free egg product for the 4 fresh eggs.
Make Ahead
Prepare as directed; cool completely. Place in airtight container and refrigerate up to 24 hours. Serve chilled. Or, reheat to serve warm by placing 2 "muffins" on microwaveable plate; cover loosely with plastic wrap. Microwave on HIGH 45 sec. or just until warmed.
Mix ingredients as directed; pour into 9-inch pie plate sprayed with cooking spray. Sprinkle evenly with cheese. Bake at 350°F for 30 to 35 min. or until center is puffed and top is golden brown.
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