Kale, Tomato & Feta Breakfast Sandwich Cups
Recipe by: Roche Bros
Servings
12
Prep time
15 minutes
Cook time
20 minutes
Calories
152 kcal
Ingredients
- Nonstick cooking spray
- Roche Bros. large egg whites
Directions
- Spray 12 standard muffin cups with cooking spray. In medium bowl, whisk egg whites, eggs, mustard, salt and pepper.
- On work surface, with rolling pin, roll muffin halves until thin and flexible; line muffin cups with muffin halves and brush with butter. Divide kale, tomatoes and egg mixture into cups; refrigerate overnight.
- Preheat oven to 350°. Sprinkle breakfast cups with cheese; bake 20 minutes or until internal temperature reaches 160°. Serve with hot sauce, if desired. Makes 12 cups.
Nutritional Facts
- Calories: 152
- Total Fat: 8g
- Saturated Fat: 4g
- Cholesterol: 78mg
- Sodium: 343mg
- Total Carbohydrates: 12g
- Fiber: 2g
- Sugar: 2g
- Added Sugar: 1g
- Protein: 8g