Baked Egg and Bacon Muffins |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 5 |
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This came from Voskos Greek Yogurt. I have not tried this, just posting for safe keeping. Ingredients:
5 slices lean turkey bacon |
1/4 cup voskos nonfat greek yogurt |
4 whole eggs |
4 egg whites |
fresh ground pepper |
1 teaspoon mrs. dash tomato basil garlic seasoning |
5 teaspoons low-fat ricotta cheese |
1 roma tomato, thinly sliced |
3/4 cup baby spinach leaves (approximately) |
5 pieces sara lee 100% whole wheat bread (45 cal each) |
4 additional tbs voskos nonfat greek yogurt |
Directions:
1. Cook bacon in preheated pan until nearly done. Set aside.
2. Using a round cookie cutter, cut 5 circles out of bread.
3. Coat muffin pan with cooking spray. Lay cut out bread circle in 5 muffin tins.
4. Wrap bacon around outside of each muffin tins.
5. Combine eggs, seasonings, and 1/4 cup of Greek yogurt.
6. Layer each muffin tin with the following: 1 tsp ricotta cheese, small handful baby spinach leaves, and 1 slice roma tomato.
7. Divide egg mixture evenly among all 5 cups.
8. Bake in a preheated 350 degree oven for 20-25 minutes or until eggs are firm to touch.
9. Serve with fresh sliced tomato and a dollop of VOSKOS Greek yogurt.
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