Saturday, April 21, 2012

healthy eating:: eggs for dinner

Hope you are enjoying the recipes this week! If you missed them, you can read about skinny cupcakes and granola goodness here.

Today I bring you a new addition to our "Breakfast for dinner" repertoire. My kids love the fun of breakfast for dinner. I love that breakfast is usually easy, quick and yummy. Often we just do pancakes and sausage with fruit, or a quick fritatta. But this one is a winner: two thumbs up from both kids and hubby too!

Individual Omelette Muffins
 (makes 12 "muffins")

1 carton of EggBeaters Original (16 oz)
3/4 c. finely shredded cheddar cheese
Chopped ham, sausage, bacon, or whatever meat you like
Chopped vegetables:  Roasted asparagus, raw mushrooms, onions, peppers, etc.
Salt and pepper (We use Crazy Jane's Mixed-Up Salt)

Oil a non-stick muffin tin (12 muffins) with canola or cooking spray. Be liberal. These like to stick.
Pour EggBeaters into muffin tins, dividing evenly among all 12.
Add a large pinch of cheese to each tin, dividing evenly.
Add mix-ins as desired:
My kids liked ham and cheese and nothing else.
Hubby and I had ham, roasted asparagus, and mushrooms.
You want to fill the tins about 2/3 full.
Give each one a little stir to mostly submerge the mix-ins.

Bake at 350 F for 18-25 minutes. 
Muffins will puff up considerably, make sure they are not gooey in the middle. 
Top may brown slightly.
Let cool 5 minutes (muffins will collapse, this is normal!).
Serve with fresh fruit and biscuits for a yummy meal!

(Weight Watchers Points+: 2 with ham and cheese, 1 with cheese and vegetables)

There you have it. Three healthy new recipes for you this week! Hope you have enjoyed this mini-series. I've got the sewing machine humming so there should be some crafting to show for it by early next week! Happy Weekend, everyone!

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