Bacon Egg & Cheese Muffins

One of my favorite breakfast meals is a Bacon Egg & Cheese Quiche. While that recipe is delicious and decadent with cream and pie crusts I have decided to make a lightened up version for more of an every day meal.

Bacon Egg & Cheese Muffins: Serves 2-4

2 Eggs
2 Egg Whites
4 Slices of Bacon
1/2C Onion Diced
1oz Cheddar Cheese - Shredded
1/4C Milk

Salt & Pepper

In a saute pan cook bacon until crisp, remove to a paper towel to absorb any excess grease. Now in the same pan add in the onions and cook in the bacon grease until the onions turn translucent. Carefully remove the onions from the grease.

In a small bowl whisk together eggs, egg whites, milk and salt & pepper until the mix is really frothy - go light on the salt as the bacon is salty. Pour equally into 4 muffin greased muffin tins then add in crumbled bacon, onion and cheese evenly between the muffins and bake at 350° for 20 minutes.

You know the egg is cooked through when you shake the muffin tin and the eggs do not jiggle in the center. Remove from the oven, let sit for a few moments then carefully remove the muffins, serve and enjoy.

The beauty of this recipe is that you could pour into 6 tins, and serve on english muffins as a sandwich or you could switch up the filling ingredients to match your favorite omelet fillings.

__________________________
WW: 7 Points Plus / serving @ 2 servings
3 Points Plus / serving @ 4 servings