Credit for this adapted dish goes to the ADA's Diabetes Food Hub.
Breakfast for diabetics can be a challenge, so I'm always in search of new ideas. Eggs are my go-to for breakfast because they're a superfood, and this muffin version of a scramble just made me smile. It's a dish you can be creative with, adjusting the ingredients to make the final serve your own. Enjoy!
Ingredients:
- Nonstick cooking spray
- 1 cup frozen chopped spinach -
- 1/2 cup scallion tops - cut into 1/4" rings
- 9 eggs
- 1/4 cup plain nonfat Greek yogurt
- 1/4 tsp salt
- 1/8 tsp black pepper
- 1/4 cup shredded parmesan cheese
Preparation:
Preheat the oven to 350 degrees F. Spray each cup of a muffin pan with one spray of non-stick cooking spray.
Add 1 heaping tablespoon of the thawed spinach to the bottom
of each muffin cup in the muffin tin. Divide the scallions among the cups as well.
In a medium bowl, whisk together the eggs,
yogurt, salt and pepper. Evenly divide the egg mixture among the 12 muffin
cups and give a gentle stir. Top each egg muffin with 1 teaspoon of parmesan cheese.
Place in the oven and bake for 20-25 minutes or until the
eggs are slightly firm to touch. Remove from the oven and set aside to cool for
5 minutes.
Remove from the muffins from the pan and serve or store in
an airtight container in the refrigerator for up to one week, or freeze and
store in a freezer bag for up to 3 months.
To reheat from the refrigerator, place the muffin uncovered
on a plate in the microwave for 30 seconds. To reheat from frozen, place the
muffin uncovered on a plate in the microwave for 1 minute.
Blessed be... and happy cooking!