Servings: 6
Prep Time: n/a
Cook Time: 30 Min.

+ 1 c. egg substitute
+ 1 (4-oz.) can chopped green chilies, rinsed and drained
+ 1 c. sliced mushroom, sauteed
+ 2 Tbsp. jarred roasted red pepper, drained and chopped
+ 1/2 c. shredded Mexican cheese blend

1. Preheat oven to 350°F. Coat 6 muffin cups with cooking spray.
2. In a large bowl, combine all ingredients; mix well then spoon into muffin cups.
3. Bake 20 to 25 minutes, or until eggs are set. Serve immediately.

Muffin tin cups are one of the most versatile and helpful tools in the kitchen. Our Fiesta Breakfast Cups come together quickly and are a perfect solution to feeding a crowd, especially if you're looking for a low-carb breakfast.

Note: Top these off with a little salsa to make it a complete Mexican-style breakfast.

If you are looking for more quick, easy and diabetes-friendly recipe, check out the Hello Taste, Goodbye Guilt! cookbook created by the Mr. Food Test Kitchen and published by the American Diabetes Association.

Recipe and Image from the Mr. Food Test Kitchen
© 2018 Ginsburg Enterprises Incorporated. All rights reserved.

Calories: 37;   Calories From Fat: 7;   Total Fat: 1g;   Cholesterol: 2mg;   Total Carbs: 3g;   Fiber: 0g;   Sugar: 1g;   Protein: 5g;   Sodium: 194mg;