|A Bacon & Egg Muffin and a Low-Carb "Faux" Waffle. (Don't worry, the black stuff in the muffin is just pepper!)|
Wife: So it looks like we're having breakfast for dinner tonight.
Husband: Does that mean we'll have bacon?
Wife: It can.
Husband: OK, then, we're having breakfast for dinner!
Husband: Bacon and eggs for dinner, bacon and eggs for dinner!
Wife: Well, I wanted to make something like bacon and egg muffins.
Wife: It's like scrambled eggs, but I'm going to bake them.
Husband: But they'll look like muffins. [hesitates] Alright. Just because I love you. Do whatever floats your boat.
Husband: Not too shabby. I'd eat those again!
Bacon & Egg Muffins
4 egg whites
2 slices cooked bacon, crumbled
1/4 teaspoon salt
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/8 teaspoon fresh ground pepper
4 teaspoons shredded part-skim mozzarella
Preheat the oven to 375 degrees F. Spray a standard size muffin pan with nonstick spray.
Whisk the eggs, egg whites, bacon and spices in a small bowl or measuring cup. Pour the egg mixture into the prepared muffin pan. (Remember: You're filling only four muffin cups!)
Top each with 1 teaspoon mozzarella. Bake for 15 to 20 minutes or until set. (When a toothpick inserted in the middle comes out clean, you're good.)
Each "muffin" is about 97 calories, 5.5 g fat, .25 g carbs, 0 g fiber, and 9.5 g protein