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Monterey Breakfast Muffin Flans

Monterey Breakfast Muffin Flans
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Prep Time: 15 min Serves: 4
Cooking Time: 27 min Yield: 12 flans
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The body of these muffin-style flans is whole-wheat couscous and eggs. Don't forget to eat the cilantro garnish. Cilantro is bursting with antioxidants, vitamins and dietary fiber.



1. Preheat oven to 350°F.
2. In a small saucepan, bring 2/3 cup water to a boil. Add couscous, cover, and remove from heat. Let stand 5 minutes.
3. Meanwhile, rub butter into 12 cups of a (PFOA-free) nonstick muffin tray to fully coat.
4. Fluff couscous and divide evenly among the buttered cups. Evenly sprinkle with cheese.
5. In a large bowl, whisk together eggs, milk, and salt. Pour or ladle the egg mixture into the muffin cups.
6. Sprinkle with bell pepper. (Note: Muffin cups will be about 7/8 full.)
7. Bake until flans are just set, about 22 minutes. Cool tray on a cooling rack for about 10 minutes. (Note: Flans will deflate.)
8. Remove flans with help of a butter knife to loosen edges. Garnish with cilantro and serve warm.

PC: Jackie Newgent


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