Sunday, February 28, 2010

Scallion & Tomato Egg Cups - Recipe

Breakfast is usually the same for me - an omelet with vegetables. The only problem is, it takes a bit of effort to put it all together, especially when I'm out of chopped vegetables. I prefer the grab and go meals. I hate prepping. So I gave these "muffins" a shot.

1 cup egg whites or egg substitute
2 large eggs
1 large tomato, chopped into small pieces
6 scallions, chopped fine
2 oz mozzarella cheese, but into 9 small chunks
salt & pepper to taste

1. Preheat the oven to 350 degrees F. Spray a muffin tin with nonstick spray.

2. Mix the egg products in a bowl. 

3. Stir the chopped vegetables. Add salt & pepper.

4. Pour the mixture into 6 of the cups in the muffin tin, staggering them to distribute weight evenly. Fill empty cups halfway with water.

5. Press one piece of cheese into each egg mixture.

6. Bake 20-30 minutes, or until a toothpick/knife comes out of the middle of a muffin "dry".

This makes 3 servings, each with 155.9 calories, 6.5 g fat, 6.4 g carbs (1.2 g fiber), 17.6 g protein. 3 WW points/Core+1


Melty said...

how are you liking these? I'm going to try them. I am not suppose to have eggs but I'm going to break the rules.

Becky said...

They aren't bad. I filled my cups up too much so it took forever to cook right. I'm going to make them again. They would probably be really good sandwiched in an English muffin.