1/2 cup milk
1/4 cup chopped green onions with tops
1/4 cup (1 oz.) shredded cheese for tacos
2 tablespoons jalapeno nacho* slices, drained
1/3 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon baking powder Additional chopped green onions with tops, optional
In preheated 425°F oven, heat 24 generously greased mini-muffin
(1 3/4 x 1-inch) cups.
In covered blender container, blend all ingredients except additional onions at medium speed until well blended, about 30 to 45 seconds.
Fill hot muffin cups 2/3 full. Sprinkle with additional onions, if desired.
Bake until puffed and lightly browned, about 10 minutes.
*jalapeno nacho slices may be found in your ethnic food section.
Too late for breakfast? Pop a custard cup or two in your microwave and have a glass of orange juice.
For more recipes like this and information on the nutritional value of eggs visit the American Egg Board. See related link at your right.
Omelettes: Eggs at Their Best/Quick and Easy Recipes for 50 Sensational Omelettes