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Monterey Breakfast Muffin Flans

by Livestrong_Recipes  |  Sep 7, 2016

Monterey Breakfast Muffin Flans
  1. PREP
  2. 15 m
  • COOK
  • 27 m
  • TOTAL
  • 42 m

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.

INGREDIENTS

SERVES 4

  • 2/3 cup Water, tap, drinking
  • 1/2 cup Whole Wheat Couscous
  • 2 tsp Unsalted Butter
  • 3/4 cup Shredded Pepper Jack Cheese
  • 9 Free Range Large Eggs
  • 2/3 cup Skim Milk, Fat Free
  • 3/4 tsp Sea Salt
  • 1/4 cup Red Bell Pepper
  • 12 sprigs cilantro

DIRECTIONS

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.
9 PC: Jackie Newgent