Broccoli, Bacon & Egg Cups

Egg cups have been all the rage lately, and it seems like they are popping up everywhere.  I have seen them offered on some brunch menus, all over pinterest, and as cute appetizers at different parties.  It makes sense because they are easy to make, apparently freeze well, and are delicious.  It really is a great idea to make a bunch of these, freezer individually and then pop 2 into the fridge at night for a quick grab and go breakfast the following morning.  I hear these are kid friendly too !  I didn't try these specific egg cups, because they include bacon and I made them for work, but they did look and smell delicious.  I would definitely try these at home with maybe spinach or tomatoes in place of the bacon.  These are super healthy and only have 5 points per serving (3 cups per serving).

Ingredients

Mixing and cooking the ingredients

Egg Muffins

Broccoli, Bacon & Egg Cups

Print

Broccoli, Bacon, and Egg Cups

Ingredients

• 6 slices uncooked turkey bacon sliced crosswise into 1⁄4-inch strips
• 2 cups uncooked broccoli frozen, chopped
• 1 small uncooked red onion chopped
• 1.5 teaspoon minced garlic
• 2 teaspoon Italian seasoning
• 2 TBS all-purpose flour
• 1 cup buttermilk
• 3 large eggs
• 3 large egg whites
• 4 TBS parmesan cheese grated, freshly grated
• ½ teaspoon salt
• ½ teaspoon black pepper freshly ground

Instructions

1. Place the oven rack in the center of the oven; preheat the oven to 350ºF. Heavily spray a 12-cup muffin pan with cooking spray.

2. Spray a nonstick skillet with cooking spray; place over medium heat. Add the bacon and sauté until crispy, about 6 minutes. Transfer to a plate.

3. Return the skillet to the heat. Add the broccoli, onion, garlic, and Italian seasoning; cook until the vegetables are just tender, about 7 minutes. Remove from the heat; stir in the flour and the cooked bacon. Set aside to cool.

4. Whisk together the buttermilk, eggs, egg whites, cheese, salt, and pepper in a large bowl until blended. Stir in the cooled vegetable mixture, then spoon evenly into the muffin cups. Bake until set in the center, about 20 minutes.

5. To remove, run a narrow rubber spatula or knife around the edge of each muffin cup. Yields 3 mini egg cups per serving.

Recipe Notes

If you have leftovers, they reheat beautifully in the microwave. You can make the vegetable mixture and the egg mixture (minus the buttermilk) up to a day in advance; store them in separate containers in the refrigerator. Simply whisk in the buttermilk right before cooking.
Choose bagged frozen broccoli over the solid-brick type. Its flavor and texture are usually better, and it’s easy to measure out the allotted amount.
Makes 4 servings, 3 cups per serving. 5 WW points per serving

Recipe from Weight Watchers