Stuffed Picante Muffins the Editors of Publications International, Ltd.
Stuffed Picante Muffin
Makes 4 servings
|4||English muffin halves, lightly toasted|
|2||tablespoons nonfat milk|
|1/2||cup chopped leftover ham or 3 slices Canadian bacon, chopped (3 ounces)|
|1/2||cup shredded reduced-fat or plain Cheddar cheese|
|1/4||cup picante sauce|
- In medium bowl, combine eggs and milk; whisk or have your child beat with an egg beater, until well blended.
- 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.
- 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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