Broccoli-and-Bacon Egg Cups (WW 5pts)

By á-3948

These are perfect for breakfast, but I made them for dinner :). The boys loved them.

Ingredients

• 6 slice(s) turkey bacon
• 2 cup(s) broccoli chopped
• 1 small red onion(s), chopped
• 1 1/2 tsp minced garlic
• 2 tsp italian seasoning
• 2 Tbsp all-purpose flour
• 1 cup(s) buttermilk
• 3 large egg(s)
• 3 large egg white(s)
• 4 Tbsp (grated) Parmesan cheese, freshly grated
• 1/2 tsp table salt
• 1/2 tsp black pepper, freshly ground
• (I used fresh broccoli recipe called for frozen. And I didn't have buttermilk so I made my own (1tbs Lemon juice + milk sit for 5 min and there you go). Also used egg beaters instead of whites.

Preparation

Step 1

Place the oven rack in the center of the oven; preheat the oven to 350ºF. Heavily spray a 12-cup muffin pan with cooking spray.

Spray a nonstick skillet with cooking spray; place over medium heat. Add the bacon and sauté until crispy, about 6 minutes. Transfer to a plate.

Return the skillet to the heat. Add the broccoli, onion, garlic, and Italian seasoning; cook until the vegetables are just tender, about 7 minutes. Remove from the heat; stir in the flour and the cooked bacon. Set aside to cool.

Whisk together the buttermilk, eggs, egg whites, cheese, salt, and pepper in a large bowl until blended. Stir in the cooled vegetable mixture, then spoon evenly into the muffin cups. Bake until set in the center, about 20 minutes. To remove, run a narrow rubber spatula or knife around the edge of each muffin cup. Yields 3 mini egg cups per serving.

Recipe adapted from:
http://www.weightwatchers.com/food/rcp/index.aspx?recipeid=203991