Philly Cheesesteak Eggs Rosettes |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 2 |
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I found this recipe on Pouch Party Cooking On A Small Scale! I have not tried this recipe, but I'm posting it for safe keeping. Ingredients:
thin sliced low-sodium, low-fat roast beef |
1/2 cup egg beaters egg substitute |
3 slices provolone cheese, sliced into cubes |
1/2 cup chopped onion |
1/2 cup chopped green pepper |
salt and pepper |
Directions:
1. Sautee onions and peppers in a sprayed pan until the veggies get a slight crust on them. Set aside.
2. Spray a muffin tin (medium sized) and in each muffin compartment, place a piece of roast beef and press down so that the beef has a slight overhang over the muffin tin. Place another piece on top of that. Your finished product should look flowery. .
3. Pour egg mixture into each rosette, about half filling each.
4. Bake in a 350 oven for 15 minutes.
5. You can top with many different things. My new preference? Ranch dip made with Greek yogurt!
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