Broccoli & Cheese Egg Muffins & Baked Potato Slices

³ Description

Easy Baked Breakfast. Great for at home... or on-the-go!

² Ingredients

•  2 large Egg
•  1 medium slice (1/4" thick) Tomatoes
•  0.15 tablespoon Coconut Oil
•  0.15 tsp Garlic Powder
•  3 dash Black Pepper
•  1/4 cup chopped Broccoli
•  1 slice, medium (1/8" thick) Onions
•  1 tbsp Green Peppers
•  1 potato medium (2-1/4" to 3-1/4" dia) Red Potatoes (Flesh and Skin)
•  1/4 serving (serving = 1/4 cup) Polly-O Part Skim Ricotta Cheese
•  0.12 serving (serving = 1 cup) Blue Diamond Almond Breeze Unsweetened Vanilla Milk
•  1/8 serving (serving = 1/4 cup) Bob's Red Mill Brown Rice Flour

q Directions

Pre-Heat Oven at 400 degrees.

Cut 1 medium Red Potato into 1cm thick slices.
Spread onto lightly oiled sheet pan, season with a dash of Garlic Powder & Black Pepper (other seasoning, if desired).
Pop into oven & bake for about 25 minutes or until golden brown around edges.

In a bowl, mix:
2 Large Eggs
2 TB Unsweetened Almond Milk
1/2 TB Brown Rice Flour
Black Pepper
1 TB Skim Ricotta Cheese
1/4 Cup Chopped Broccoli (raw)
1 TB Chopped Tomato
1 TB Chopped Onion
1 TB Chopped Peppers

Pour into 3 lightly greased muffin tins.
Bake for 18-20 minutes.

**ChefTiffy Tip**
Make a Stack, for fun!

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