Practicing Gratitude 3 of 31 | 101 in 1001
Hi, today I am grateful for a few reasons. First, for my husband who came up with this breakfast recipe for me. There may already be a similar recipe somewhere, but I have never seen it until Kevin made this. I call them Scrambled Egg Muffins. Originally, he used a regular sized muffin pan and sliced ham lunch meat. After several tweaks, he now uses the large muffin pan and Canadian Bacon slices. Second reason, these are quite tasty and only 4 points on the Weight Watchers program for two muffins.
Kevin never writes down his recipe, it changes each time he makes it. Should you be interested, here is a basic recipe to follow:
Preheat oven to 425 degrees. Large Muffin pan, sprayed with non stick spray.
- Canadian Bacon
- – Two Slices per pocket
- Eggs
- – 18 Large Eggs Scrambled
- Cheese
- – Your Choice and Amount
- Salt & Pepper
- – To Your Liking
- Chopped Green Pepper
- – As Much as You Like
First, place two slices of Canadian Bacon into individual pockets.
Then add in order- green peppers (any vegetable), scrambled eggs filling the pocket half or two thirds, top with cheese.
Bake 20 minutes. Turn oven off. Turn muffin pan 180 degrees, leave in oven (door closed). Let set in oven for approx 2 minutes. Remove from oven. The eggs will be fluffy and very pretty 🙂 Once cooled, the eggs will shrink. Remove from pan, store in plastic zip bags in refrigerator. In my opinion, they are good cold or heated in microwave.
Take Care. Best wishes, Debra
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