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Mexican Breakfast Muffins

MEXICAN BREAKFAST MUFFINS
Makes 4 servings


1 can Nonstick cooking spray
¾ cup Bernard Cornbread & Muffin Mix
3 tablespoons water
2 tablespoons finely chopped green pepper
2 tablespoons finely chopped pimiento
4 large eggs
¼ cup chunky mild or medium salsa

Preheat oven to 400°F. Spray 4 (6-ounce) baking custard cups with nonstick cooking spray. Combine cornbread mix, water, green pepper and pimiento in medium mixing bowl; beat with electric mixer at low speed 1 minute or until well blended. Spoon 1 tablespoon cornbread batter into each prepared custard cup. Crack eggs 1 at a time and place 1 egg in each custard cup. Top each egg with 1 tablespoon salsa; divide remaining cornbread batter over eggs. Bake 15 to 20 minutes or until eggs are cooked as desired.

Per Serving: 148 Calories; 8 g Protein; 16 g Carbohydrate; 6 g Fat; 213 mg Cholesterol; 189 mg Sodium.

Food Exchanges: ½ Vegetable, 1 Other Carbohydrate, 1 Medium Fat Meat

 
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