Egg muffins with sun-dried tomatoes and goat cheese


This is the greatest creation since the McDonald’s McMuffin, but much healthier. The egg mixture is baked in a muffin tin and can then be served over an English muffin, toast or bagel.

1. Preheat oven to 350°F. Lightly coat a 6-cup muffin tin with cooking spray.

2. Combine the egg substitute with half of the sun-dried tomatoes (about 2 Tbsp). Divide evenly into the 6 muffin cups. Bake for 15 to 20 minutes or until the eggs are just set.

3. Combine the remaining sun-dried tomatoes with the goat cheese in a small bowl. Top each egg muffin with a little of the tomato and cheese mixture. Carefully remove the eggs with a knife.

1 1/2 cups egg substitute (or 6 large eggs)
1/4 cup chopped rehydrated sun-dried tomatoes
1/4 cup crumbled goat cheese (about 1 oz)

Nutritional Analysis per Serving

Calories 74
Protein 9 g
Fat 3.4 g
Saturated Fat 1.1 g
Carbohydrates 2 g
Cholesterol 3 mg
Sodium 176 mg
Fiber 0.3 g

Prep Time: 10 minutes
Bake Time: 15 minutes

Makes 6 egg muffins

Nutrition Watch: Sun-dried tomatoes are a good source of dietary fiber, thiamin, riboflavin, niacin, iron, magnesium and phosphorus, and a very good source of vitamin C, vitamin K, potassium, copper and manganese. They are, however, high in sodium, so if you are watching your salt intake, eat them in moderation. Use the dry-packed version and soak them yourself in boiling water. Those packed in oil contain excess calories and fat.