04

May

Ham and Veggie Egg Muffins

What’s Cooking in Jen’s Kitchen?

Ham and Veggie Egg MuffinsMay is National Egg Month. Eggs pack protein, essential vitamins and minerals. Try this egg recipe this month.

Ham and Veggie Egg Muffins

Ingredients:

  • 12 large eggs, scrambled
  • 8 slices, Natural Choice Smoked Deli Ham, chopped
  • ½ onion, chopped
  • 1/2 cup, mushrooms, chopped
  • 2 tbsp nonfat milk
  • 1 tsp canola oil
  • 3 oz low-fat swiss cheese

Directions:

Pre-heat oven to 350 degrees. Sauté onion, mushrooms and ham in canola oil for 2 minutes. Scramble eggs. Add milk, sautéed vegetables and cheese to egg mixture. Spray a muffin pan with cooking spray. Pour egg mixture into 12 muffin tins evenly. Bake 20-25 minutes or until eggs are set.

Nutrition Information: calories 105; total fats 6g; cholesterol 219mg; sodium 178mg; potassium 105mg; total carbs 2g; protein 10g

Ham and Veggie Egg Muffins

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