My family has started doing this crazy thing called “eating healthy”. Which really isn’t that bad, except if you’ve been following me long, you may have noticed that I usually make things like Pumpkin Pie Cake and Peanut Butter Rice Krispie Treats. And when I do use veggies in a recipe, I smother them with Cream Cheese, like these mashed potatoes. So I’ve been trying to find more healthy recipes for our family, especially a healthy breakfast recipe (cause these waffles just ain’t gonna cut it anymore), and I came up with these simple breakfast cups that come in under 60 calories each.
They are perfect to make ahead of time. I just stick a few in a ziploc bag and freeze them, then my husband can grab a bag to take to work. A few seconds in the microwave, and he’s got a quick and healthy breakfast.
This recipe makes about 24 of these muffin-size breakfast cups.
12 egg whites
6 whole eggs
15 slices turkey bacon
1 green bell pepper
1 red bell pepper
8 0z sliced mushrooms
1 medium onion
Handful of Spinach (optional)
1 Tablespoon vegetable spread (or butter, olive oil, etc. It’s just to saute the veggies.)
1 teaspoon Salt
1 teaspoon Black Pepper
1. Cut turkey bacon into bite sized pieces. Cook.
2. Saute onion, mushrooms, and peppers with vegetable spread.
3. Wisk Eggs. Mix together with, sauteed veggies, bacon, and spinach in large bowl.
4. Spoon egg mixture into muffin tin. Bake at 350 degrees for 25-30 minutes.
Serving size: 1 breakfast cup
Total servings: 24