Ellen's Breakfast Bites
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 11
Ingredients
11 serving Bacon turkey uncured Columbus 1 slice 6 large Egg, fresh, whole, raw 4 tbsp Half and Half Cream 1 cup Boiled potatoes .5 cup, chopped Green Peppers (bell peppers) 0.25 cup Red Onion Raw (1/4 cup, 40g or 1.4oz) .5 cup cremini mushrooms (by EKALEEGUS) 3 serving Non-stick cooking spray (by TNLORI) Salt, pepper, and any other seasonings you adore to taste
Preheat oven to 350 degrees.
Take all veggies, dice them pretty small, and sauté in a non-stick pan.
While those cook, take two muffin tins (I use two 6-muffin tins) and give them a spritz of non-stick cooking spray.
Then cut the turkey bacon strips in half.
Line each muffin cup using two halves of a strip. I prefer the look of an X formation but that's just me.
In a medium bowl, crack the eggs, add half and half, and any seasonings that strike your fancy. Sometimes I go Italian, sometimes Mexican, sometimes random. It's basically a blank quiche slate.
Whisk egg mixture until light and fluffy.
Stir in veggie mixture. I like to let it cool a tad so it doesn't start cooking the eggs prematurely.
Divide mixture evenly between the 11 cups.
Bake for 20-25 minutes depending on your oven, until the mixture sets.
Let them cool, bag 'em, and chill 'em.
To reheat: 30-45 seconds will do the trick for two. They are awesome with Sriracha.
Serving Size: 1 muffin
Number of Servings: 11
Recipe submitted by SparkPeople user ELLETHERA.
Take all veggies, dice them pretty small, and sauté in a non-stick pan.
While those cook, take two muffin tins (I use two 6-muffin tins) and give them a spritz of non-stick cooking spray.
Then cut the turkey bacon strips in half.
Line each muffin cup using two halves of a strip. I prefer the look of an X formation but that's just me.
In a medium bowl, crack the eggs, add half and half, and any seasonings that strike your fancy. Sometimes I go Italian, sometimes Mexican, sometimes random. It's basically a blank quiche slate.
Whisk egg mixture until light and fluffy.
Stir in veggie mixture. I like to let it cool a tad so it doesn't start cooking the eggs prematurely.
Divide mixture evenly between the 11 cups.
Bake for 20-25 minutes depending on your oven, until the mixture sets.
Let them cool, bag 'em, and chill 'em.
To reheat: 30-45 seconds will do the trick for two. They are awesome with Sriracha.
Serving Size: 1 muffin
Number of Servings: 11
Recipe submitted by SparkPeople user ELLETHERA.
Nutritional Info Amount Per Serving
- Calories: 108.0
- Total Fat: 5.3 g
- Cholesterol: 123.6 mg
- Sodium: 241.8 mg
- Total Carbs: 4.1 g
- Dietary Fiber: 0.5 g
- Protein: 10.1 g
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