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Moist egg and tuna muffins

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Ingredients for 12 servings:

  • 8 eggs
  • 150 g tuna, from the can without oil
  • 100 g cream cheese, grainy
  • 200 g cream cheese, grainy, 0.8% fat
  • 100 g tomatoes, dried
  • 10 g butter for the mold

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

high protein, low calories

Preheat the oven to 175 degrees Celsius (350 degrees Fahrenheit). Chop the sun-dried tomatoes into small pieces. Combine all ingredients in a large bowl and stir until evenly distributed. Grease a 12-cup muffin tin with butter and fill the tin with the mixture. Bake in the oven for about 12-15 minutes. Once the muffins begin to brown, they’re done. The muffins are delicious both hot and cold. I like to serve two muffins with one or two slices of bread and a little hot sauce for a hearty breakfast.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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