Kerry's Breakfast Egg Muffins

Kerry's Breakfast Egg Muffins

• 2 slices of bread (Nature's Own Honey Wheat)
• 1 oz diced ham (Hormel Cure 81 Diced Boneless Ham)
• 1 cup finely shredded cheddar (Winn-Dixie Reduced Fat Cheddar Cheese)
• 3 scallions
• 8 eggs
• Salt & Pepper to taste (optional)

 Preheat oven to 400F. Spray regular sized muffin tins with cooking spray.

Shred bread slices (smaller the better) and distribute evenly in the muffin cups. Do the same with the ham, cheese, and scallions but reserve a little bit of the cheese.

Beat the eggs, add in salt and pepper, and using a ladle, distribute evenly in the muffin cups. Take your time, the eggs will soak into the bread. If bread pieces float up, just poke them back down. Sprinkle remaining cheese on the top.

Bake 10 minutes. Keep a close eye on the muffins, don't let them brown and try to remove from oven when set but still slightly "damp" looking on top.

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The original recipe (from the Thriving Home Blog) said 20 minutes, but I believe she was using over-sized tins because at the 8 minute mark, I could smell the eggs starting to brown. The original also used 1/2-1 cup of milk, parsley and 2 tsps ground mustard, which I eliminated from the recipe. I'm sure the milk would have stretched these out a bit more, but I don't add milk to my eggs.

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 (Nutrition Facts via the MyFitnessPal recipe app)

Nutrition Facts
Servings 6.0
Amount Per Serving
Calories 182
% Daily Value *
Total Fat 10 g	16 %
Saturated Fat 4 g	22 %
Monounsaturated Fat 3 g
Polyunsaturated Fat 1 g
Trans Fat 0 g
Cholesterol 298 mg	99 %
Sodium 342 mg	14 %
Potassium 110 mg	3 %
Total Carbohydrate 6 g	2 %
Dietary Fiber 1 g	2 %
Sugars 1 g
Protein 14 g	28 %
Vitamin A	13 %
Vitamin C	2 %
Calcium	4 %
Iron	10 %
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.