Mini Egg Muffins with Turkey Bacon

Ingredients

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

Directions

1.       Preheat oven to 350 degrees F. Spray a 24 cup mini-muffin tin with cooking spray

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, and garlic powder. Mix in ¾ cup of cheese.

4.       Fill each muffin cup ¾ full with the egg mixture. Sprinkle the remaining ¼ cups of cheese on top of the muffins.

5.       Bake for 20-25 minutes, or until the eggs are set. Let the muffins cool for about 2 minutes before serving.

6.       Refrigerate for up to 1 week or freeze for up to 1 month

 

Nutrition Per Serving (2 mini egg muffins)
Calories: 153
Total Fat: 8g
Sodium 232: mg
Total Carbs: 8g
Sugar: 1g
Fiber: 1g
Protein: 13g

Fresh Start Bariatric Cookbook by Sarah Kent MS, RDN, CD