Bariatric Breakfast Muffins
Try this Bariatric Breakfast Muffins recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 0
white meat free
tree nut free
nut free
contains gluten
contains red meat
shellfish free
contains dairy
contains eggs
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup grated parmesan cheese
- 8 large eggs
- vegetable cooking spray
- 1/2 cup evaporated or whole milk (fat free milk wont puff
- 1 roasted red bell pepper from a jar, cut into fine dice - about 1/2 cup
- one handful of fresh spinach leaves rolled up and cut crossways into fine shreds
- 2 tablespoons chopped fresh flat parsley or 1/2 teaspoon dried i
- 1 cup regular or smoked provolone
- 4 ounces cooked and finely crumbled italian sausage or chop
- Carbohydrate 7.26141333462664 g
- Cholesterol 3406.00000002803 mg
- Fat 89.6768466757803 g
- Fiber 0.0353333333333333 g
- Protein 110.269600012251 g
- Saturated Fat 29.3395066721779 g
- Serving Size 1 1 recipe (942g)
- Sodium 1502.30866715373 mg
- Sugar 7.2260800012933 g
- Trans Fat 13.8129466672276 g
- Calories 1279 calories
Preheat oven to 375 degrees - spray a twelve cup muffin tin with vegetable cooking spray and set aside.In a large bowl, beat the eggs and milk until smooth; add the red pepper, spinach, seasoning, salt and pepper. Stir in half the provolone, and if using, ham.Using an ice cream scoop or ¼ cup measure, scoop the mixture into the muffin tin. Fill 8 to 10 of the cups to about ¼ from the top, then top with a little of the remaining provolone.Bake until the egg is set, the tops are puffed above pan and cheese has turned golden, 12 to 15 minutes.Cool for 2 minutes. Generously top with the Parmesan cheese. Run a butter knife around the outside of each muffin and gently remove from the tin with a large spoon.
