Ready for a take on a muffin to impress even the most sophisticated breakfast chef? We love this protein-packed breakfast for making nutritious, satiating eggs so portable. Corn and chiles add oomph. Pair one or two muffins with a banana and you'll have enough energy to last all morning.
12 large eggs
1/2 cup Green Valley Creamery Lactose-Free Kefir
1/4 tsp. salt and ground black pepper
1 cup corn (fresh or frozen) coarsely chopped
1 can (4.5 ounces) mild green chiles
1/4 cup each: chopped fresh cilantro and thinly sliced scallions
Adjust oven rack to middle position and heat oven to 375º. Spray a 12-cup muffin tin (with cups of 1/2 cup capacity) with vegetable cooking spray.
Beat eggs with kefir, salt and several grinds of pepper.
Stir in corn, chiles, cilantro and scallions, reserving some of each for the tops.
Pour egg mixture into muffin cups to 2/3 full.
Bake until golden brown and puffy, 18 to 20 minutes. Turn onto a wire rack. Serve. (Can be refrigerated for several days; microwave to warm.)
Nutrition Facts: Amount Per Serving: Calories 89, Fat Cal. 45, Total Fat 5g (8% DV), Sat Fat 2g (10% DV), Trans Fat 0g, Cholest. 187mg (62% DV), Sodium 148mg (6% DV), Total Carb. 4g (1% DV), Fiber 1g, Sugars 1g, Protein 7g, Vitamin A 8%, Vitamin C 6%, Calcium 4%, Iron 5%.
Percent Daily Values are based on a 2,000 calorie diet.