Egg Muffin Cups with Turkey Bacon
These individual-sized egg muffin cups with turkey bacon are fantastic make-ahead breakfast morsels. They are high in protein, low in carbs and only 80 calories each.
Servings: 12 servings
Ingredients
- 6 slices turkey bacon
- 5 whole eggs
- 11 egg whites 1-1/4 cups
- 1/2 cup low fat cottage cheese
- 1/4 teaspoon salt
- 1/2 teaspoon pepper
- 2 scallions chopped
- 1/2 cup cheddar cheese
Instructions
- Pre-heat the oven to 350°F and spray a 12-cup muffin tin with non-stick spray.
- Cook the turkey bacon in a skillet until it is browned then chop it into small bits.
- Place the eggs, egg whites, and cottage cheese in a blender and blend until smooth.
- Pour the egg mixture into the muffin cups. Divide the bacon bits and chopped scallions among the muffin tins. Sprinkle the tops with the shredded cheese.
- Bake for 18 to 22 minutes or until the centers are set. The eggs will puff up when they are done and sink back down when they cool.
- Allow the eggs to cool then run a knife around the edges and remove them from the muffin tin.
- Serve with salsa and sour cream if desired.
Notes
- Store in the refrigerator for 1 week or in the freezer for 3 months. Re-heat them in the microwave at 20-second intervals until heated through.
- It takes about 40 seconds to re-heat a thawed egg muffin and about 1 minute 20 seconds to reheat a frozen egg muffin.
Nutrition
Serving: 1 | Calories: 80kcal | Carbohydrates: 1g | Protein: 10g | Fat: 3.9g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Cholesterol: 89mg | Sodium: 278mg | Sugar: 1g
