Mexican

Southwest Ham and Egg/EggBeater Breakfast Muffins is for Breakfast.

Southwest Ham and Egg/EggBeater Breakfast Muffins takes 10 minutes to prepare.

Southwest Ham and Egg/EggBeater Breakfast Muffins takes 25 minutes to cook.

Southwest Ham and Egg/EggBeater Breakfast Muffins makes 5 servings.

The ingredients for Southwest Ham and Egg/EggBeater Breakfast Muffins are:

1/2 cup Southwest egg substitute
2 large whole eggs
2 oz ham, shred or dice
2 T chopped onions
1/2 cup 2% lowfat Mexican mix cheese
Cooking oil spray (1 spray to saute pan, 5 sprays to muffin tin)

Here is how you make Southwest Ham and Egg/EggBeater Breakfast Muffins:

1. Preheat oven to 375 degrees2. Spray small pan with low fat cooking spray and saute onions and set aside.3. Saute ham in same small pan.4. Spray 5 holes in muffin tin with low fat cooking spray.5. Pour half egg mixture in 5 muffin tin holes.6. Add onions, ham and cheese equally among muffins.7. Top muffins with remainder of egg mixture.8. Bake for 25 to 35 minutes until slightly browned and toothpick inserted into middle comes out clean.9. Pop muffins out of tin immediately so they won't stick. Place leftovers in plastic bag in refrigerator for approximately 3 days.Serving Size: Makes 5 regular size muffinsNumber of Servings: 5Recipe submitted by SparkPeople user JAZZYCAJUN2.

The nutritional information for Southwest Ham and Egg/EggBeater Breakfast Muffins is:

• Servings Per Recipe: 5
• Amount Per Serving
• Calories: 89.5

• Total Fat: 2.6 g
• Cholesterol: 91.0 mg
• Sodium: 236.1 mg
• Total Carbs: 1.3 g
• Dietary Fiber: 0.1 g
• Protein: 7.0 g

Southwest Ham and Egg/EggBeater Breakfast Muffins is Mexican cuisine.