Plantain-Crusted Egg Muffins
- U Serves 15 People
- P Prep: 00:05
- P Cook: 00:55
Nutritional Facts
per 1 serving size (Recipe makes 15 servings)
Amount Per Serving
Calories 78
Calories from Fat 23
% Daily Values*
Total Fat 2.57
3.95%
Saturated Fat 0.80
4.00%
Polyunsaturated Fat 0.39
Monounsaturated Fat 0.94
Cholesterol 99.29
33.10%
Sodium 46.17
1.92%
Potassium 191.48
Total Carbohydrate 10.65
3.55%
Dietary Fiber 0.94
3.76%
Sugars 4.16
Protein 3.85
Vitamin A 15.14%
Vitamin C 16.25%
Calcium 1.85%
Iron 4.36%
* Nutritional Values are estimated and may vary
³ Description
Add a potassium packed crust to your egg muffin!
² Ingredients
- 8 medium Egg
- 1/2 medium whole (2-3/5" dia) Tomatoes
- 1/3 tbsp Parmesan Cheese (Grated)
- 3/4 large Egg White
- 2 dash Black Pepper
- 1/2 dash Salt
- 2 medium Plantains
- 1/2 medium (approx 2-3/4" long, 2-1/2" dia) Green Peppers
- 1/3 cup Yellow Whole Grain Corn Meal
- 3/4 cup Baby Spinach
- 1/2 medium Red Onions
q Directions
In a Food Processor, pulse (until you reach a thick consistency)
1 1/2 Green Plantain
1/2 Very Ripe Yellow Plantain (almost black)
1 Medium Egg White
1/3 Cup Coarse Cornmeal
Pinch of Salt
Pre-Heat Oven at 375 degrees
Lightly grease Muffin molds with Coconut Oil
Spoon about 3/4 TB of Plantain Mix into each mold and flatten so it lines the mold
Bake for about 25-30 minutes, crust should be very lightly browned around the edges
Let Cool
Saute 1/2 Red Onion & 1/2 Green Pepper, sliced until fairly soft with a slight crisp
Top crusts with Peppers
Whisk 8 Medium (or 6 Large) Eggs with:
1/2 Tomato, chopped
Handful of Chopped Baby Spinach
Black Pepper
Pour Egg Mix on top - some may spill over outside of the crust - no worries!
Top with a sprinkle of Grated Parmesan, for some bite!
Bake for about 20-22 minutes
**ChefTiffy Tip**
Need some extra protein? Add a meat to half of the batch!
Mushroom and
Marshmallow Fluff
Tiramisu Protein Pancakes
Chocolate Chip Cookie Dough
Banana Date Pudding
Spicy Tuna Avocado Crisps
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