Ellen's Breakfast Bites
Nutritional Info
- Servings Per Recipe: 11
- 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
View full nutritional breakdown of Ellen's Breakfast Bites calories by ingredient
Introduction
For when you need portable, portioned protein to survive your work day.In a perfect world, this would make 12 but the package of turkey bacon only had 11 strips so we shrug and adapt. For when you need portable, portioned protein to survive your work day.
In a perfect world, this would make 12 but the package of turkey bacon only had 11 strips so we shrug and adapt.
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
Directions
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.