Amy's Baked Egg Cakes
Amy's Baked Egg Cakes
- 6 raw eggs
- 6 raw egg whites only
- 3 tsp cracked pepper
- 1 tsp salt
- 1/3 cup 2% Milk
- Baker's Joy or Large Muffin Papers
- Large Muffin Pan for 6 large muffins
1. Line the muffin pan with either a generous coating of Baker's Joy or Muffin papers
2. Combine eggs and egg whites in a large bowl with milk and scramble. Add salt and pepper.
3. Fill muffin cups 1/2 full with the egg mixture
4. Bake in oven at 325 for 12-14 minutes
You may refrigerate and keep all week to make egg sandwiches, or as a quick breakfast with a little cheese and ketchup.
Calories 109 Fat 5.6g Sat Fat 1.9g Cholest. 213 Carbs 2.3g Fiber 0g Protein 10.8g