Low Fat Cheesy Spinach And Egg Muffins Recipes

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin.
• Place green onions and bell peppers into a large mixing bowl. Add eggs, bacon, milk, garlic powder, onion powder, salt, and pepper. Sprinkle Cheddar cheese into the bowl and whisk ingredients together until incorporated.
• Pour mixture equally into the prepared muffin cups.
• Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 30 minutes. Let cool slightly before serving.

Steps:

• Squeeze out as much of the moisture as possible from the spinach, then chop finely.
• Heat butter in a large skillet over medium heat.
• Add in the fresh mushrooms and saute for about 10-12 minutes, or until they loose their moisture completely; remove to a bowl.
• Add in onion with nutmeg, salt and cayenne and saute for 5 minutes (adding in the garlic the last few minutes) then stir in the chopped spinach; saute for 2 minutes.
• Transfer the mixture to the bowl with the mushrooms; mix to combine slightly.
• Butter a 4-quart casserole dish.
• Spread 1/3 of the cubed bread into the prepared baking dish.
• Top with 1/3 of the spinach/mushroom mixture.
• Sprinkle with 1/3 of BOTH cheeses.
• Repeat layering twice (ending with the cheeses).
• In a bowl whisk together half and half, milk, eggs, mustard.
• Pour the milk mixture evenly over the strata in the baking dish.
• Cover with plastic and chill for about 8 hours or up to 24 hours or until the bread is absorbed in the milk.
• When ready to bake, let the dish stay out at room temperature for about 40 minutes before baking.
• Set oven to 350°F (second-lowest oven rack).
• Bake uncovered for about 45 minutes, or until puffed and golden brown.
• Delicious!