Whole Wheat Breakfast Muffins |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Blazingly baked western omelet and whole wheat muffins. Substitute any veggie combo or add your favorite meats for a carnivorous feast. Quick to prepare and bake, they're the perfect on-the-go breakfast treat. Ingredients:
2 cups whole wheat flour |
1/4 cup sugar |
4 teaspoons baking powder |
1/4 teaspoon sea salt |
1 cup milk |
1/4 cup vegetable oil |
4 eggs (2, 2 divided) |
8 ounces cream cheese, softened |
1/2 cup shredded cheddar cheese |
1/2 teaspoon seasoning salt |
1 1/2 cups chopped red & green peppers |
3/4 cup chopped onion |
5 -7 dashes smoked tabasco chipotle pepper sauce (to taste) |
Directions:
1. Saute peppers and onions in oil w/seasoned salt and tabasco over medium-low heat, until tender.
2. In a large bowl, combine first four ingredients. Combine milk, oil and 2 eggs; stir into dry ingredients just until moistened. Fill greased or paper-lined muffin cups half full.
3. In a mixing bowl, beat cream cheese and second 2 eggs. Add cheddar cheese; mix well. Stir in pepper/onion mixture. Spoon 2 tablespoons in the center of each muffin. Bake at 425 degrees F for 13-15 minutes or until muffins test done. Serve warm.
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