Did you know that pork tenderloin contains less fat than boneless, skinless chicken breast? Compare sources of animal protein on the Nutrition Facts Page
Scrambled Egg & Ham “Muffins”Posted on May 2, 2011 by admin-F0RS3
6 regular-sized or 12 mini "muffins"
- 1/4 cup50 mLCanadian Ham, diced (or cooked, crispy Canadian Bacon or cooked Canadian Pork Sausage)
- 1/4 cup50 mLfrozen corn (or lightly cooked, chopped broccoli)
- non-stick cooking spray
- 1/3 cup75 mLgrated Parmesan or Cheddar cheese
- 1/4 cup50 mLmilk
Preheat oven to 350ºF (180ºC). Measure out corn and allow to thaw (or, if using broccoli, cook lightly in microwave). Spray a 12-cup mini muffin pan (or 6 cups of a regular-sized muffin pan) with non-stick cooking spray. In a medium bowl, whisk together eggs, cheese, and milk. Add corn (or broccoli) and ham. Pour egg mixture into greased muffin cups, dividing evenly. Bake about 20 minutes until set. Remove from the oven and let stand to cool 5 minutes before serving.