112 ounce jar roasted red bell peppers, rinsed, drained, patted dry and diced
1/2of an 8-inch round of whole grain bread, about 7 ounces, crust removed and bread cut into 1/2-inch cubes
Instructions
Preheat oven to 350°F. Coat 12-cup muffin pan with nonstick spray.
Heat olive oil in a large skillet over medium heat. Add onion and cook until translucent and starting to brown, about 5 minutes. Add spinach and cook, stirring constantly, until wilted, about a minute. Let cool.
In a large bowl, whisk together eggs, egg whites, milk, mustard, salt, and black pepper. Stir in cheese, roasted peppers, and spinach mixture. Gently fold in bread cubes and let stand 15 minutes.
Divide mixture among muffin cups. Bake until puffed and set, 25 to 30 minutes. Let stand 5 minutes before removing from pan.
Notes
Pick a bread that doesn't contain any trans-fat.Gluten-free? Use GF bread.
Nutrition Info Per Serving
Nutrition Facts
Breakfast Stuffins with Spinach, Peppers, and Cheese
Serving Size
1 stuffin
Amount per Serving
Calories
120
% Daily Value*
Fat
5
g
8
%
Saturated Fat
2
g
10
%
Trans Fat
0
g
Polyunsaturated Fat
0
g
Monounsaturated Fat
0
g
Cholesterol
63
mg
21
%
Sodium
277
mg
12
%
Potassium
0
mg
0
%
Carbohydrates
12
g
4
%
Fiber
2
g
8
%
Sugar
4
g
4
%
Protein
8
g
16
%
Vitamin A
0
IU
0
%
Vitamin C
0
mg
0
%
Calcium
0
mg
0
%
Iron
0
mg
0
%
Net carbs
10
g
* Percent Daily Values are based on a 2000 calorie diet.