Tasty Tuesday
Scrambled Egg Muffins
Ingredients:
- 4 slices turkey bacon
- 3 large egg whites
- 1 large egg
- 1/4 cup milk
- 1/2 cup chopped, low-sodium chickpeas, rinsed and drained
- 4 teaspoons grated Parmesan cheese
Instructions:
- Pre-heat oven to 400 degrees
- Spray a baking sheet with non-stick cooking spray
- Place the bacon onto the baking sheet and bake until crisp (about 10-15 min)
- In a small bowl, whisk together egg whites, egg, chickpeas, and milk
- Spray a muffin tin with non-stick cooking spray
- Divide the egg mixture evenly among 4 cups of the muffin tin
- Remove the bacon from the oven and cut it up into 1/2-inch pieces (kitchen shears work well)
- Sprinkle bacon over eggs and top each with 1 teaspoon Parmesan
- Transfer to the oven and bake until eggs puff and are cooked through (about 12 to 15 minutes)
- Remove the egg muffins from the pan and let them cool slightly before serving
***These are a great make-ahead breakfast. I like to make these for my kids during the school week. They typically enjoy cereal, but I like to remind them, there’s more than one way to enjoy breakfast! I also like to top them with a little bit of salsa because salsa makes everything better!
With Aloha,
Lacy
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I am not huge on bacon. But, I do love it in this recipe!
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Sounds fantastic! Your family is so fortunate to have such a gourmet chef–YOU! 🙂 ❤
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I enjoy baking and cooking. The kids are good about trying new things so that helps. It’s not always perfect. But, on those nights, we go for spaghetti o’s! 😂
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