Breakfast Crab Muffins
Like a crab and cheese-filled omelet, only much easier—make ahead and freeze for a tasty breakfast anytime.
Ingredients
- 1 (6 oz) can Chicken of the Sea® Lump Crab, drained
- 2 cups Swiss chard or kale, stems removed, chopped
- 1/2 cup cherry or grape tomatoes, cut in half
- 1/2 cup Gruyere or Swiss cheese, grated, plus 1/2 cup Gruyere or Swiss cheese, grated
- 1/2 loaf day-old Italian bread, crusts removed and cut into 1/2 inch cubes
- 10 large eggs
- 2 teaspoons tarragon leaves, chopped
Nutrition Facts
calories
136
total fat
6g
saturated fat
2.4g
trans fat
0g
cholesterol
155mg
sodium
145mg
total carbohydrates
13g
fiber
1g
total sugars
0g
protein
14g
vitamin d
5%
calcium
10%
iron
7%
potassium
2%
Instructions
- Preheat oven to 350°F. Spray a 12-regular muffin tin with non-stick cooking spray and set aside.
- Place chard on a microwave safe plate and cover with several layers of damp paper towels. Microwave on high for 45-60 seconds or until barely wilted.
- Place bread in the bottom of muffin tin. Place Swiss chard, crab, tomatoes and 1/2 cup of cheese over bread.
- Place eggs and tarragon in a large bowl and beat well. Pour mixture into muffin tin to fill 3/4 full.
- Sprinkle remaining cheese on top. Bake 20-25 minutes or until puffy and golden brown. Serve hot.
Nutrition Facts
calories
136
total fat
6g
saturated fat
2.4g
trans fat
0g
cholesterol
155mg
sodium
145mg
total carbohydrates
13g
fiber
1g
total sugars
0g
protein
14g
vitamin d
5%
calcium
10%
iron
7%
potassium
2%
