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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