How to make MiniEgg Muffins with Turkey Bacon
Prep
time: 15 minutes | Cook time: 25 minutes| Serves 4
Nonstick cooking spray
12 slices cooked turkey bacon, each slice quartered
12 large eggs
¾ cup low-fat milk
½ teaspoon dried oregano
½ teaspoon dried basil
¼ teaspoon freshly ground black pepper
¼ teaspoon garlic powder
1 cup shredded Swiss or Monterey Jack cheese, divided
12 slices cooked turkey bacon, each slice quartered
12 large eggs
¾ cup low-fat milk
½ teaspoon dried oregano
½ teaspoon dried basil
¼ teaspoon freshly ground black pepper
¼ teaspoon garlic powder
1 cup shredded Swiss or Monterey Jack cheese, divided
1
Preheat the
oven to 350°F. Spray a 24-cup mini muffin tin with cooking
2
Place 2
turkey bacon pieces in the bottom of each muffin cup.
3
In a large
bowl, whisk together the eggs, milk, oregano, basil, pepper,
4
Fill each
muffin cup three-quarters full with the egg mixture. Sprinkle the
5
Bake for 20
to 25 minutes, or until the eggs are set. Let the muffins cool
6
Refrigerate
for up to 1 week or freeze for up to 1 month.
Per
Serving (2 mini egg muffins) :
Calories: 153 Total fat: 8g Sodium: 232mg Total carbs: 8g Sugar: 1g Fiber: 1g Protein: 13g
Calories: 153 Total fat: 8g Sodium: 232mg Total carbs: 8g Sugar: 1g Fiber: 1g Protein: 13g
