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1 doz. or 6 servings, two "muffins" each.
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Substitute 1 cup cholesterol-free egg product for the 4 fresh eggs.
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.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
Loved this recipe! It tasted great, was easy to make and was very healthy! I'm making again.
Good, easy breakfast. Made a few alterations-I did not have onion, so used 1/4 tsp onion salt, and I don't like Feta cheese, so used shredded. Also added 1/4 tsp. dried basil. Finally I didn't want 12 little "muffins" since it's just my husband and I, so halved the recipe and baked 3 of them in large muffin tins. It took the same amount of time, and the end result fit perfectly on an english muffin.
It was very good and the feta was a perfect touch. I added more than what the recipe called for.