Stick-With-You Sunrise Muffins


Stick-With-You Sunrise Muffins

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Spinach and Canadian bacon egg muffins served with a side of toast

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Recipe Data


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    Servings and Ingredients

    Serves 6
    Hy-Vee olive oil spray
    6 tbsp. minced green onion
    9 tbsp. chopped red bell pepper
    Freshly ground black pepper, to taste
    12 oz. baby spinach leaves
    8 large eggs and 4 large egg whites
    ¾ c. skim milk
    24 slice(s) Amana Canadian bacon
    4 oz. grated reduced–fat crumbled feta cheese

    Things To Grab


      1. Heat oven to 350 degrees and arrange rack in middle. Spray muffin pan with olive oil spray.
      2. Spray olive oil in a large frying pan and heat to medium. Add onion and bell pepper; season well with freshly ground black pepper and cook until softened, about 1 minute. Add spinach and cook until spinach is well wilted, about 2 minutes.
      3. In a bowl, scramble eggs and egg whites and mix with skim milk.
      4. Place 2 Canadian bacon slices in the bottom of each muffin cup to line it and top with vegetable mixture.
      5. Divide eggs into muffin cups and divide feta cheese evenly among the cups.
      6. Put muffin tin on a baking sheet and bake for about 15 to 18 minutes.
      7. Easy Tip: Prepare multiple muffins and keep frozen. Muffins can be easily microwaved for 1 to 2 minutes to reheat for an easy grab-and-go breakfast.

      Nutrition facts


      290 Calories per serving
      2 muffins

      Amounts Per Serving

      • Total Fat: 10g
      • Cholesterol: 310mg
      • Sodium: 1280mg
      • Total Carbohydrates: 8g
      • Protein: 40g

      Daily Values

      Vitamin A 90%
      Vitamin C 60%
      Iron 20%
      Calcium 20%

      Recipe Source:

      adapted from the National Pork Board.