Cheddar Cheese Egg Breakfast Muffins
Portion Size: 1 Muffin
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 8 Eggs | |
| 2 cups low fat shredded cheddar cheese | |
| 1 (4 oz. can) diced green chilies | |
| 1/2 Teaspoon salt | |
| 2 tables red onions | Washed trimmed and diced |
| ¼ cup diced sweet bell peppers | Washed, trimmed and diced |
| ¼ teaspoon ground black pepper |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | Preheat oven to 400 degrees. Spray muffin tins with nonstick cooking spray. | If you do not have a muffin tins use baking dish. |
| 2 | Beat eggs in a bowl. Stir in cheddar cheese, green chilies, red onions, bell peppers, salt and pepper | |
| 3 | Bake in oven until set. Serve warm | Cook until internal end temperature is 160 ° degrees F. |
Posted in Breakfast and Egg Recipes, Breakfast Entree
