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Receta Charming Egg Baskets to Make for a Skinny Mother’s Day Brunch
Add a photoThese egg baskets makes a delicious addition to any breakfast or brunch. For the baskets we’re using high fiber English muffins. We’re filling them with a medley of sauteed spinach, garlic, onions and tomatoes, plus a combo of eggs and whites. Finally, they’re topped with fat-free feta cheese. The skinny on one of these very filling baskets is 147 calories, 6 grams of fat and 4 Weight Watchers POINTS PLUS. You’ll really love these!
Ingredientes
- 3 Oroweat Double Fiber English Muffins, split, see shopping tip
- 1 tablespoon reduced-fat butter or Smart Balance Light, melted
- 1 teaspoon prepared yellow mustard-prepared">mustard or spicy brown mustard-prepared">mustard
- ½ cup onions, diced
- 2 teaspoons garlic, minced
- 2 teaspoons olive oil
- 4 cups fresh spinach
- ½ cup grape or cherry tomatoes, chopped
- 3 eggs, we like Egglandâs Best Eggs
- 3 egg whites
- Salt and pepper to taste
- 6 tablespoon fat-free feta cheese
Direcciones
- 1. Preheat oven to 400 degrees; coat a jumbo muffin pan with cooking spray, see shopping tip
- 2. Roll the 6 muffin halves a bit larger using a rolling pin to flatten. Place a muffin half in each muffin tin, pressing up the sides to form the baskets. It doesnât need to go all the way to the top of the tin.
- 3. Combine the melted butter and mustard in a small bowl. Using a pastry brush, brush butter all over the inside of the baskets. Place in oven and toast until slightly browned, about 10-12 minutes.
- 4. In the meantime, in a large nonstick pan, heat the olive oil. Add the onions and garlic and saute over medium heat until softened, about 3-4 minutes. Add the spinach and cook until just starting to wilt. Stir in tomatoes. Remove from heat and season to taste with salt and pepper.
- 5. In a bowl, whip together the eggs and whites to combine. Add the eggs among the 6 toasted baskets, about ¼ cup for each basket. Divide the spinach mixture among the 6 baskets and top each with 1 tablespoon of cheese.
- 6. Bake in oven for about 15 minutes or so until eggs are cooked. Remove from oven and lift baskets from pan with a knife.
- 7. Serve immediately with a fork and knife.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 75g | |
| Recipe makes 6 servings | |
| Calories 105 | |
| Calories from Fat 68 | 65% |
| Total Fat 7.73g | 10% |
| Saturated Fat 3.53g | 14% |
| Trans Fat 0.0g | |
| Cholesterol 106mg | 35% |
| Sodium 171mg | 7% |
| Potassium 161mg | 5% |
| Total Carbs 4.7g | 1% |
| Dietary Fiber 0.7g | 2% |
| Sugars 3.01g | 2% |
| Protein 4.84g | 8% |
