This time with tasty cheese from central bottle (Andrew picked it out when I said I needed it to go with eggs!)
1.5 cups cooked brown rice
3 eggs, gently scrambled
~6 oz of the awesome cheese
a splash of milk (we used almond milk)
~1 teaspoon dried paprika
sprinkle of dried tarragon
dash of fresh ground pepper
dash of salt
Bake in foil+paper muffin wrappers @ 400 for 23 minutes (the extra cheese took longer to cook). Makes 8 muffins.
(per muffin)
Cals: 147
Carbs: 9 grams
Fat: 8 grams
Protein: 8 grams
Fiber: 1
Iron: 3%
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