Egg, Back Bacon and Veggie Mini-Loaves
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 red pepper1 onion2 cups chopped spinach (fresh or frozen)1/2 pound fresh mushrooms2 oz chopped back bacon1.5 teaspoons olive oil8 whole eggs4 egg whites1/2 cup 1% milk3.5 oz shredded part-skim mozzarella cheese
1. Chop and saute all veggies in olive oil, adding back bacon at the end.
2. Spray 8 mini loaf-pans (or extra large muffin pan) with Pam.
3. Divide veggie/bacon mixture evenly between loaf pans.
4. Mix eggs, egg whites, and milk in a bowl. Pour over veggie/back bacon mixture.
5. Shred cheese and sprinkle over the top.
6. Bake at 350 degrees for approximately 20 minutes - until tops are set and cheese begins to turn light brown.
Number of Servings: 8
Recipe submitted by SparkPeople user CUPPASOUP.
2. Spray 8 mini loaf-pans (or extra large muffin pan) with Pam.
3. Divide veggie/bacon mixture evenly between loaf pans.
4. Mix eggs, egg whites, and milk in a bowl. Pour over veggie/back bacon mixture.
5. Shred cheese and sprinkle over the top.
6. Bake at 350 degrees for approximately 20 minutes - until tops are set and cheese begins to turn light brown.
Number of Servings: 8
Recipe submitted by SparkPeople user CUPPASOUP.
Nutritional Info Amount Per Serving
- Calories: 162.1
- Total Fat: 8.3 g
- Cholesterol: 224.0 mg
- Sodium: 229.5 mg
- Total Carbs: 4.8 g
- Dietary Fiber: 0.9 g
- Protein: 14.4 g
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