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1/4 cup heavy cream
1/4 cup water
1/4 cup chopped green onions -- with tops
1/4 cup shredded taco cheese -- (1 oz.)
2 tablespoons jalapeno nacho slices -- drained
1/3 cup protein powder
1/4 teaspoon salt
1/4 teaspoon baking powder
Additional chopped green onions with tops - optional
How To Prepare:
In preheated 425F oven, heat 24 generously greased mini-muffin (I 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.
NOTES : Counts for taco cheese and jalapeno nacho slices not included - adjust accordingly. (adapted from the Egg Council recipe)
Carbs per serving - include all nutritional information if known: