Egg Muffins

• 分量: 12 servings
• 調理時間: 10 minutes
• 総時間: 40 minutes

材料

Cooking spray or coconut oil, for pan

3 slices turkey bacon

1 red bell pepper, seeds and ribs removed, finely chopped (about 1 cup)

1 small yellow onion, finely chopped (about 3/4 cup)

2 oz. baby spinach, coarsely chopped

6 large eggs

1/4 c. whole milk

1/2 tsp. garlic powder

1/4 tsp. paprika

Kosher salt

Freshly ground black pepper

1/2 c. shredded fresh mozzarella

手順

Arrange a rack in center of oven; preheat to 350º. Grease a standard 12-cup muffin tin with cooking spray or coconut oil. In a cold large nonstick skillet over medium heat, cook bacon, turning occasionally, until crispy, 6 to 8 minutes. Drain on a paper towel-lined plate, then crumble or finely chop.

In same skillet over medium heat, cook bell pepper and onion, stirring occasionally, until softened, about 7 minutes. Add spinach and cook, stirring, until wilted, about 2 minutes more.

In a medium bowl, whisk eggs, milk, garlic powder, and paprika; season with 1/4 tsp. salt and a few grinds of pepper. Fold in vegetable mixture, bacon, and mozzarella. Pour about 1/4 cup egg mixture into each prepared cup, filling about three-quarters to the top.

Bake egg muffins until cooked through and tops of eggs are golden, 15 to 17 minutes.

Let cool, then store in the refrigerator in an airtight container until ready to eat.

栄養

• カロリー: 72
• 脂肪総量: 5 g
• 飽和脂肪: 2 g
• トランス脂肪: 0 g
• コレステロール: 99 mg
• ナトリウム: 147 mg
• 炭水化物総量: 2 g
• 食物繊維: 1 g
• 糖質総量: 1 g
• タンパク質: 5 g