Mini muffin and egg bites

Name: Mini muffin and egg bites
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: - .5 cup whole wheat flour; - 1/4 cup fat free Greek yogurt; - 1/8cup honey or maple syrup; - 1/4 cup skim milk; - 1 egg; - 1 tsp baking powder; - 1/2 tsp baking soda; - 1/2 tsp vanilla extract; - 1/2 cup blueberries; 1/4T salt; 1/4 cup old fashioned oats; - 2 eggs; - 1/4 cup cottage cheese; - Salt, pepper, garlic powder, and paprika to taste; 2slices cooked bacon crumbled; - 6 Cherry tomatoes quartered; -1/4 c low fat mozzarella cheese; Ten fresh basil leaves to taste

1 step

Prep:15minCook:20min

Recipe I created for healthy grab and go breakfast. Muffins may need more sugar serving size is three of each.

Updated at: Thu, 28 Mar 2024 03:46:32 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

Moderate

Nutrition per serving

Calories273.7 kcal (14%)

Total Fat10.7 g (15%)

Carbs32 g (12%)

Sugars13.3 g (15%)

Protein14.1 g (28%)

Sodium808.4 mg (40%)

Fiber3.9 g (14%)

% Daily Values based on a 2,000 calorie diet

Instructions

Step 1

The muffins add flour oats baking soda baking powder to a bowl then combine 1 egg yogurt milk honey to separate bowl and whisk. Combine both bowls stirring just to moisten. Then fold in berries. Lightly grease a mini muffin tin and fill 12 cups with mixture. The egg bites cook bacon and crumble. Dice tomatoes. Add remaining ingredients to a food processor or blender and blend until smooth add tomatoes and bacon and pulse a few times to incorporate. Spoon mixture into 12 remaining mini muffin cups. Place filled muffin pan into a water bath in the oven and bake 20-25 minutes or until the eggs are set. Let cool 10 minutes before removing from pan.