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Whole Wheat Breakfast Muffins

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“Blazingly baked western omelet and whole wheat muffins. Substitute any veggie combo or add your favorite meats for a carnivorous feast. Quick to prepare and bake, they're the perfect on-the-go breakfast treat.”
READY IN:
30mins
SERVES:
6-8
YIELD:
24 muffins
UNITS:
US

Ingredients Nutrition

Directions

  1. Saute peppers and onions in oil w/seasoned salt and tabasco over medium-low heat, until tender.
  2. In a large bowl, combine first four ingredients. Combine milk, oil and 2 eggs; stir into dry ingredients just until moistened. Fill greased or paper-lined muffin cups half full.
  3. In a mixing bowl, beat cream cheese and second 2 eggs. Add cheddar cheese; mix well. Stir in pepper/onion mixture. Spoon 2 tablespoons in the center of each muffin. Bake at 425 degrees F for 13-15 minutes or until muffins test done. Serve warm.

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