Ham and Cheese Egg Muffins
Baguette and Raspberries
Ingredients
- 10 large eggs
- ½ cup 1% low-fat milk
- 1 cup shredded reduced-fat sharp Cheddar cheese
- ½ lb thick deli-sliced low-sodium ham, chopped
- ¼ cup finely chopped green bell pepper
- ¼ cup finely chopped onion
Instructions
- Preheat oven to 350°F. Coat a muffin pan generously with cooking spray.
- Whisk together eggs and milk in a large bowl. Stir in cheese, ham, bell pepper, and onion. Pour mixture into muffin cups.
- Bake 25 to 28 minutes or until muffins are set in the center. Let cool in pan 10 minutes. Remove to a wire rack and cool completely.
Side Dish Ingredients
- ½ (8-oz) Italian five-grain baguette
- 1 (12-oz) pkg fresh or frozen (thawed) raspberries
Side Dish Instructions
- Cut bread into 4 slices; toast if desired.
- Serve bread and raspberries alongside egg muffins.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 4 | |
| Calories |
232
|
130
|
362
|
| Fat (g) | 13 | 2 | 15 |
| Sat. Fat (g) | 5 | 0 | 5 |
| Protein (g) | 23 | 4 | 27 |
| Carb (g) | 5 | 25 | 30 |
| Fiber (g) | 0 | 7 | 7 |
| Sodium (mg) | 568 | 158 | 726 |
Heart-Healthy Lunch Meal Plan
This recipe selected from the eMeals Heart-Healthy Lunch Meal Plan.
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