Beth Bakes: Easter Brunch

Saturday, April 19, 2014

Happy almost Easter, everyone! I wanted to post this recipe today in the hopes that you'll use it for your Easter entertaining! Easter is always a small occasion for my family, compared to Thanksgiving and Christmas. This year it will be my Mom, Dad, Nana and myself. We are just going to enjoy a nice ham my mother is preparing with some green bean and potato side dishes.

Everyone has different traditions at Easter. Some people make ham, others don't. Some families have dinner and others do brunch. There is no wrong way to celebrate a holiday. It all comes down to family preference or availability!
My Easter themed mantle
One thing that is a common theme during Easter are eggs. People use eggs for home decor during the holiday (can someone explain the idea of hanging eggs from trees?), we entertain kids/ourselves with decorating eggs and have Easter egg hunts.

Now, let's talk about eating eggs. Sure most of us use the hardboiled decorated eggs for eggs salads, deviled eggs or just eat them with a little pepper. What if you have leftover non-hardboiled eggs? Here's where I come in... make egg muffins!
Tomato, spinach and cheese egg muffin
Egg muffins are super easy to make for a high protein snack or for brunches. Today, I am going to teach you how to make tomato, spinach & mozzarella egg muffins. These little bites are under 200 calories per serving and good for you!

You'll need:

12 tablespoons of liquid egg whites (I used All Whites)
2 ounces of cherry tomatoes (roughly 6 tomatoes)
1/4 cup baby spinach
1 stick of light string cheese (I used Sargento)

1. Preheat the oven at 350 degrees.

2. Take a muffin/cupcake pan and spray 4 holes with cooking oil. This will help make sure that the egg muffins release in one piece.

3. Pour 3 tablespoons of liquid egg whites into each lightly greased hole.

4. Slice tomatoes in half and put at least 2 in each hole.

5. Tear up the spinach and place on top.

6. Cook for 20 minutes. Then take the pan out and place two pieces of the cheese stick on top of the cooked egg.

7. Put back in the oven for another two minutes for the cheese to melt.

8. Take pan out of the oven and use a knife to free the eggs from the pan. Remove quickly and allow egg muffins to cool on a plate.

Low calorie, high protein brunch idea
These little cuties are only 171 calories for 4 egg muffins. Don't feel guilty about asking for seconds! Triple the recipe to get a whole muffin pan filled. Clean up is a breeze too, just throw the muffin pan into the dishwasher and be done with it! You don't need other bowls to mix ingredients just make everything in the muffin pan.

Now that you know how to make the egg muffin, your options are endless! Make bacon and cheese! Ham and potato! Triple cheese! Have fun and enjoy the recipe. Let me know if you decide to incorporate this recipe into your Easter plans. These would even make great appetizers!

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