Mini Breakfast Puffs Recipe

Name: Mini Breakfast Puffs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 teaspoon canola oil; ¼ cup onion, diced; 1 red pepper, diced; 1 cup broccoli, chopped; 1 ½ teaspoons fresh thyme; ¼ teaspoon salt; ¼ teaspoon pepper; ¾ cup feta cheese, light; 1 ½ cups egg substitute (liquid); 1 cup skim milk; ¼ cup wheat bran; ¼ cup whole wheat flour

Servings: persons

1 teaspoon canola oil
¼ cup onion, diced
1 red pepper, diced
1 cup broccoli, chopped
1 ½ teaspoons fresh thyme
¼ teaspoon salt
¼ teaspoon pepper
¾ cup feta cheese, light
1 ½ cups egg substitute (liquid)
1 cup skim milk
¼ cup wheat bran
¼ cup whole wheat flour

1
Preheat oven to 400F.
2
In non-stick fry pan, heat oil over medium heat.
3
Cook onion and red pepper for about 5 minutes or until softened.
4
Add broccoli, thyme, salt and pepper; cover and steam for about 3 minutes or until broccoli is tender-crisp and bright green.
5
Divide mixture among 12 greased muffin tins.
6
Sprinkle cheese over top of vegetable mixture in each cup.
7
In bowl, whisk together liquid egg, milk, bran and whole wheat flour.
8
Divide evenly over vegetable mixture.
9
Bake for about 20 minutes or until golden, set and puffed.
10
Let cool slightly before serving.

308

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 teaspoon canola oil, ¼ cup onion, diced, 1 red pepper, diced, 1 cup broccoli, chopped, and more.

Yes, Mini Breakfast Puffs falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mini Breakfast Puffs

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