May 14, 2017

Green Eggs and Ham

Made these perfect little gluten free, dairy free breakfast muffins on a whim.  I had some dough left over from my Naan recipe and used it for this quick and easy egg muffin and it was perfect! Perfect Mother's Day breakfast and only 4 Smart Points for one muffin so I ate two! 😋😋 Something about ham and eggs that just makes any breakfast whole, then add some avocado to that and it's like a perfect marriage! 

I loved these and and so did my family. I will definitely use them for food planning because they heated nicely even after two days.  I know most of us don't have the time to make breakfast in the morning and this is the perfect solution.  Best grab and go breakfast ever!

I didn't add any cheese to this muffin but you can if you wanted too.  I thought they were perfect as is and I hope you do too!  I used half the size of the dough that the Naan bread recipe required.  For the Naan, I used a 1.4oz ball of dough per Naan, for this recipe it was only .7oz for the ball of dough.    

Green Eggs and Ham


  • 6 discs of dough (see Naan recipe)
  • 2 whole eggs
  • 1/2 cup egg whites
  • 3 oz mashed avocado
  • 1/4 tsp salt
  • 1/4 diced jalapeno
  • 1/2 tsp minced cilantro
  • 1/2 cup diced ham, reduced sodium, hickory smoked


Heat oven to 375 degrees

In a muffin tin, spray a tiny bit of Pam and place your dough discs on the bottom.  

In a bowl, whisk the eggs, mashed avocado and the remaining ingredients

Pour about 1/3 cup egg mix into each muffin tin

Bake for 20-25 minutes , until egg sets

Yields:  Servings: 6 egg muffins,   Serving size: 1 muffin,  Smart Points: 4,  Calories: 69.2,  Total Fat: 4.1g,  Saturated Fat: 4.1g,  Cholesterol: 67mg,  Sodium: 576.3mg,  Carbs: 2.5g,  Fiber: .5g,  Sugar: .6g,  Protein: 6.1g

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