Breakfast Muffin Pan Tuna Melts

Hi everyone!

So my stomach is doing better, and it will continue to get better as long as I take care of myself.

So I started with another recipe.

This recipe is so easy and nutritious! Who says tuna melts can't be for breakfast too? My alternative, updates this traditional lunch menu item for a super fun, super portable breakfast or brunch snack.

Makes:

12 servings

Serving Size:

1 tuna cup

Yields:

12 tuna cups

Prep:

25 mins

Bake:

15 mins 375°F

Stand:

5 mins

Ingredients:

• Nonstick Spray

• 12 slices whole wheat bread (with crusts)

• 2 tablespoons finely chopped shallots

• 3 mushrooms finely chopped

• 3 grape tomatoes finely chopped

• 3 large egg whites scrambled

• 1 tablespoon fine herbs

• 1 tablespoon chopped kale

• 1 can chunk light tuna

• 1/4 cup shredded cheddar/asiago cheese

Directions:

• Sautee mushrooms, tomatoes, and shallots in a lightly greased pan on medium heat for approximately 5 minutes or vegetables are lightly browned.

• Scramble eggs until well cooked.

• Spray muffin tin with nonstick spray. Press bread slices into muffin cups.

• Place 1 teaspoon of tuna and eggs into each muffin cup, then top with 1 tablespoon of vegetable mixture.

• Top each cup with a sprinkling of cheese.

• Bake in a toaster oven on the toast setting for about 15 minutes or until filling is hot and bubbly. Remove tuna cups from muffin cups; let stand for 5 minutes before serving. If desired, garnish with fresh dill.

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