Bacon & Egg Muffins

A Bacon & Egg Muffin and a Low-Carb "Faux" Waffle. (Don't worry, the black stuff in the muffin is just pepper!)

Before work

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!

After work

Husband: Bacon and eggs for dinner, bacon and eggs for dinner!

Wife: Well, I wanted to make something like bacon and egg muffins.

Husband: What?

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.

After dinner

Husband: Not too shabby. I'd eat those again!

Bacon & Egg Muffins

Serves 2

2 eggs

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.)

Enjoy!

Each "muffin" is about 97 calories, 5.5 g fat, .25 g carbs, 0 g fiber, and 9.5 g protein