RECIPES
Monterey Breakfast Muffin Flans
by Livestrong_Recipes | Oct 21, 2018
Photo Credit: Jackie Newgent
- PREP
- 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.
