Muffin-Tin Breakfast
Yield
12 servingsPrep
10 minCook
20 minReady
30 minLow Fat, Low in Saturated Fat, Trans-fat Free, Low Carb, Sugar-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | slices |
turkey ham
|
* |
| 6 | large |
eggs
|
|
| 1 | x |
batter mix
muffin, (for 6 muffins) |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | slices |
turkey ham
|
* |
| 6 | large |
eggs
|
|
| 1 | x |
batter mix
muffin, (for 6 muffins) |
* |
Directions
Preheat oven to 375℉ (190℃).
Line 6 muffin tin cups with turkey ham slices.
Break an egg into each ham slice.
Line 6 more muffin tin cups with paper liners.
Fill each ⅔ full with muffin batter.
Bake for 15 to 20 minutes or until eggs are cooked and muffins are golden brown.
