Stuffed Picante Muffins

Stuffed Picante Muffin

Stuffed Picante Muffin


Makes 4 servings


4 English muffin halves, lightly toasted
4 large eggs
2 tablespoons nonfat milk
1/2 cup chopped leftover ham or 3 slices Canadian bacon, chopped (3 ounces)
Cooking Spray
1/2 cup shredded reduced-fat or plain Cheddar cheese
1/4 cup picante sauce


  1. In medium bowl, combine eggs and milk; whisk or have your child beat with an egg beater, until well blended.
  2. Place nonstick skillet over medium heat until hot. Coat skillet with cooking spray, add egg mixture, sprinkle evenly with ham pieces and cook 2 minutes. When eggs are set around the edges, cook and stir until eggs are fluffy and firm.
  3. Remove from heat, spoon equal amounts (about 1/2 cup each) of egg mixture on top of each muffin half. Sprinkle each with 2 tablespoons cheese and top with 1 tablespoon picante sauce.

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