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Ingredients
Servings: 8, Serving Size: 1 mini-egg souffl� | Prep Time: 10 minutes
8 muffin paper liners
cooking spray
5 slices turkey bacon, diced
1 cup mushrooms, diced
1 cup egg substitute
10 oz frozen spinach, thawed and drained
� cup reduced-fat feta cheese, crumbled
� tsp salt (optional)
⅛ tsp ground black pepper
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Nutrition Facts
Exchanges/Choices:
1 Lean Meat
Calories 55
Calories from Fat 20
Total Fat 2.5g
Saturated Fat 0.9g
Trans Fat 0g
Cholesterol 10mg
Sodium 250mg
Carbohydrate 2g
Dietary Fiber 1g
Sugars 1g
Protein 7g |
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Methods
- Preheat oven to 350�F / 175�C. Line a muffin pan with 8 paper liners and coat lightly with cooking spray.
In a medium pan, saut� bacon until crisp, add mushrooms, and cook for an additional
4 - 5 minutes, or until liquid is reduced. Set aside to cool. In a medium bowl, add egg substitute and all remaining ingredients. Mix well.
Stir in bacon and mushrooms to combine. Pour � cup egg mixture into each lined muffin tin. Bake for 20 minutes.
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Fun Facts / Cooking Tips
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Packed with protein and vegetables, low fat, low carb, low calorie and no trans fat, these delicious souffl� dish is the perfect breakfast foods for the whole family to start an energetic day!
Tips: You can prepare the breakfast meals over the weekend, keep it frozen, and microwave them in the morning. Save time and eat well!
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