all the taste, flavour, and satisfaction of bacon & eggs without the high fat & calories in one super convenient serving. ideal for breakfast, mid-morning or mid-afternoon snack, and are great for the kid’s lunchbox.
First published at www.transformationcookbook.com
Ingredients:
2 cups egg whites
2 whole eggs
½ cup skim milk
¼ tsp ground paprika
1 red capsicum, deseeded and finely chopped
1 red onion, chopped
4 short-cut bacon rashers, chopped
2 cups baby spinach leaves, chopped
cracked pepper
50g mozzarella, grated
canola oil cooking spray
Step 1: set oven at 190°C to heat. using a blender or food processor, blend eggs, egg whites, milk, and paprika together. transfer egg mixture to a medium mixing bowl.
Step 2: add all chopped ingredients (capsicum, onion, bacon, spinach) except the cheese, and season with pepper. mix well.
Step 3: lightly spray a large 12 cupcake/muffin-baking tray with oil. spoon mixture evenly into the individual cupcake/muffin compartments.
Step 4: top each one with cheese. bake for 12-15 minutes until the egg mixture has set.
TIPS:
• whilst best eaten warm, these flavourful savoury cupcakes can be made ahead; just reheat in the microwave for 15-20 seconds.
• refrigerate up to 3-4 days in an airtight container, or freeze for up to 1-2 months.
