Egg, Back Bacon and Veggie Mini-Loaves
Nutritional Info
- Servings Per Recipe: 8
- 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
View full nutritional breakdown of Egg, Back Bacon and Veggie Mini-Loaves calories by ingredient
Introduction
Egg cups with back bacon and veggies made in rectangular mini loaf pans. Egg cups with back bacon and veggies made in rectangular mini loaf pans.Number of Servings: 8
Ingredients
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1 red pepper
1 onion
2 cups chopped spinach (fresh or frozen)
1/2 pound fresh mushrooms
2 oz chopped back bacon
1.5 teaspoons olive oil
8 whole eggs
4 egg whites
1/2 cup 1% milk
3.5 oz shredded part-skim mozzarella cheese
Directions
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.