Ingredients: |
Ingredients: 1 c self-rising flour
1 c plain fat free greek yogurt
cooking spray (I use coconut oil)
4 T grated cheese (cheddar, parmesan, manchego - any hard cheese)
8 large eggs
1/4 t salt
1/4 t pepper
finely sliced or minced peppers, or finely chopped grape tomatoes
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Directions: |
Directions:1. Preheat oven to 425. Combine flour and yogurt in a medium bowl; stir well with a wooden spoon until just combined and then keep mixing dough with your hands until smooth (about 2 minutes of kneading). If dough is too sticky to knead, aadd more flour, 1 T at a time, until no longer sticky. Divide dough into 8 equal portions.
2. Spray each of 8 muffin cups with 1 quick spray of the cooking spray. One at a time, dust each muffin cup with 1/2 T cheese. Lightly flatten each dough portion into a disk (I wet my fingers slightly to work with the dough) and press the disk firmly into bottom and up sides of each coated muffin cup.
3. Crack 1 egg into each muffin cup. Sprinkle eggs evenly with salt and pepper, and then sprinkle the tomatoes or peppers over the top. Bake until egg whites are set and yolks are still jiggly, about 15 minutes. (I like these to be cooked through...)
4. Remove from oven and sprinkle with chives, if you want, or parsley. Run a knife around the sides of each muffin cup to loosen. Remove them from pan to cool.
I usually put 3 or 4 of these in the fridge for the next few days, then freeze the rest individually. They are so easy to reheat! And you have a healthy 4- point breakfast! |
This recipe for Cheesy Crust Egg Muffins - Breakfast is from