OMELET MUFFINS
Protein-packed omelet muffins, or baked mini omelets, are a perfect breakfast for busy mornings. Make a batch ahead and freeze for the days when you don't have time for your typical bowl of oatmeal. You can also serve these fresh with fruit salad for a simple weekend brunch. These baked omelet muffins are an easy and portable breakfast.
Servings: 12 Muffins Prep Time: 10 Minutes Cook Time: 20 Minutes Total Time: 30 Minutes
Ingredients
8 large eggs
1/2 cup milk I use skim or low fat, but whole milk also works
1 cup shredded cheddar cheese
1 cup bell peppers diced (I used a mix of red, orange and green)
1/2 cup baby spinach roughly chopped
1/4 tsp salt
2 scallions thinly sliced
Instructions
Preheat oven to 350°F. Grease the interior of a nonstick muffin pan.
In a medium bowl, add eggs and milk. Whisk until uniform. Stir in cheese, bell peppers, spinach, salt, scallions and any other omelet ingredients you are adding.
Scoop batter into muffin tin, filling them almost to the rim. You should have enough batter for 12 muffins.
Bake for about 20-25 minutes, or until eggs are cooked. The muffins will initially be very puffy, but will sink back down when they cool.
Use a thin spatula to loosen edges of muffins to remove them from the pan. Eat while warm. Store uneaten muffins in fridge or freezer.
Nutrition: Serving: 1muffin, calories: 93kcal, carbohydrates: 1g, protein: 7g, fat: 6g, saturated fat: 3g, cholesterol: 134mg, sodium: 160mg, potassium: 109mg, sugar: 1g, vitamin a: 820iu, vitamin c: 16.6mg, calcium: 103mg, iron: 0.8mg, net carbs: 1g
BANANA PANCAKES
Prep time: 5 mins Cook time: 10 mins Total:15 mins Servings:6 Yield:12 pancakes
Ingredients
1 cup all-purpose flour
1 tablespoon white sugar
2 teaspoons baking powder
¼ teaspoon salt
1 egg, beaten
1 cup milk
2 tablespoons vegetable oil
2 ripe bananas, mashed
Instructions
Combine flour, white sugar, baking powder and salt. In a separate bowl, mix together egg, milk, vegetable oil and bananas.
Stir flour mixture into banana mixture; batter will be slightly lumpy.
Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Cook until pancakes are golden brown on both sides; serve hot.
Nutrition Facts
Per Serving: 193 calories; protein 5g; carbohydrates 29.2g; fat 6.6g; cholesterol 34.3mg; sodium 245.9mg.