Veggie and Ham Breakfast Muffins
Prep Time: 10 minutes
Cooking Time: 15 minutes
These are great on the go! Add ground flaxseed on top of the biscuit for a nutrition boost.
1 roll (12 ounce) biscuit dough, refrigerated
4 egg(s), large
1/4 cup milk, whole
1/2 cup ham, chopped
1/4 cup spinach, fresh baby, chopped
1/2 cup tomato(es), grape or cherry, halved
1/2 cup cheese, cheddar, shredded
1/8 teaspoon salt
1/8 teaspoon pepper, black, ground
Preheat oven to 375 degrees. Spray muffin tins/papers with cooking spray. Press one biscuit into the bottom and up the sides of the tins like a cup. In a medium microwavable bowl, beat the eggs, milk, salt and pepper. Stir in the ham, spinach, tomatoes and 1/4 cup of shredded cheese. Microwave for about 1 minute or until the eggs just barely start to congeal. If necessary continue to cook and stir in 30 second intervals until only slightly done. Fill muffin tins with egg mixture and bake for 10 to 14 minutes or until biscuits are golden brown. Sprinkle with cheese and melt in oven for another minute. Serve.
Per Serving (2 muffins) About: 440 calories, 19 g fat, 6 g saturated fat, 3 g trans fat, 19 g protein, 57 g carbohydrates, 12 g dietary fiber, 1060 mg sodium