A UVA Heart & Vascular Center Initiative
Recipes / Main Dishes

Breakfast In a Muffin

Posted March 28, 2017

Ingredients

Makes 12 Servings

  • Cooking spray
  • 6 eggs
  • 1/4 cup applesauce
  • 1 cup all-purpose flour
  • 1/3 cup rolled oats
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon pepper
  • 1/2 cup shredded reduced-fat Cheddar cheese
  • 1/4 cup chopped fresh parsley OR 1 rounded tablespoon dried parsley flakes
  • 2 tablespoons imitation bacon bits
  •  

Directions

Preheat oven to 375°F. Evenly coat 12 (3-inch) muffin cups with cooking spray.

In large bowl, beat together eggs and applesauce until blended.  Add flour, rolled oats, baking powder, salt, cinnamon, and pepper.  Beat until well combined.  Stir in cheese, parsley, and bacon bits.  Divide batter evenly among the 12 cups.

Bake until lightly browned and top springs back when lightly touched with finger, about 15 to 20 minutes. Cool in pan 5 minutes. Remove from pan and cool on wire rack.