Vegetarian

Ham Egg and Cheese Breakfast Muffins is for Breakfast.

Ham Egg and Cheese Breakfast Muffins takes 15 minutes to prepare.

Ham Egg and Cheese Breakfast Muffins takes 15 minutes to cook.

Ham Egg and Cheese Breakfast Muffins makes 12 servings.

The ingredients for Ham Egg and Cheese Breakfast Muffins are:

Egg substitute, liquid (Egg Beaters), 1 cup
Milk, nonfat, 0.5 cup
*Kraft Shredded 2% Mexican Four Cheese blend, 0.75 cup
Onions, raw, 1 cup, chopped
Ham, regular (11% fat), 8 slice (6-1/4" x 4" x 1/16")
Garlic powder, .2 tbsp
*Tobasco Sauce, 0.2 tsp
Pepper, black, 0.5 tsp
Salt, 1 tsp
Spinach, frozen, thawed, 1 cup
Olive Oil, 2 1tsp

Here is how you make Ham Egg and Cheese Breakfast Muffins:

Saute diced onions in Olive Oil until clear, add ham to the pan and cook until slightly brown and then set aside to cool.Set oven to 350 Degrees.Combine eggs, milk, Tabasco, garlic, salt and pepper in a bowl. Add shredded cheese and stir together. Slowly add the cooled ham mixture to the egg mixture and then spoon into a 12 cup muffin tin. I've used silicone and throw away tin pans, the tin ones needed a spray of non-stick cooking spray (like Pam) the silicone ones didn't need anything.Place in oven on center rack and cook for about 15 minutes. When done the eggs should bejust barely done on top and slightly dry. They will cook more from the carryover heat when you take them out of the oven. DO NOT OVERCOOK.Number of Servings: 12Number of Servings: 12Recipe submitted by SparkPeople user BOINGO.

The nutritional information for Ham Egg and Cheese Breakfast Muffins is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 84.8

• Total Fat: 4.1 g
• Cholesterol: 14.9 mg
• Sodium: 557.7 mg
• Total Carbs: 3.4 g
• Dietary Fiber: 0.8 g
• Protein: 8.1 g