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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