TOTAL TIME: 30 mins

PREP TIME:    10 mins

COOK TIME:   20 mins

SERVINGS:     12

NUTRITIONAL INFORMATION

CALORIES:                        64

FAT:                                    3.8   

Saturated                 1.1

Polyunsaturated      0.9

Monounsaturated     1.5

Trans                          0

SODIUM                                202.2

POTASSIUM                           64.6

CARBS:                                  1.5

FIBER                           0.2

SUGAR                         0.5

PROTEIN                                   5.8

VITAMIN A                                9.3

VITAMIN C                                12.5

CALCIUM                                  11

IRON                                         3.1

These minis are great breakfast option for food prep, on the go breakfast or just a delicious low calorie option

INGREDIENTS

6            Eggs

 1/2c      Your Choice of Milk or Unsweetened Almond Milk or LACTAID

For the recipe, I used almond milk

1/4 tsp.  Salt (or to taste)

1/8 tsp.   Pepper (or to taste)

1 cup       Your choice of Shredded Cheddar cheese (4 oz.) or Lactose Free Cheese

3/4 cup    Shredded zucchini

1/4 cup     Chopped cooked Turkey Bacon (optional)

1/4 cup     Chopped red bell pepper

2 tbsp.      Chopped red onion

1 tbsp.       Jalapeno pepper

DIRECTIONS

1.     HEAT oven to 350°F. BEAT eggs, milk, salt and pepper in medium bowl until well-blended. ADD ½ cup of the cheese, zucchini, bell pepper and onion; mix well. 

2.     SPOON evenly into 12 greased muffin cups, about 1/4 cup each.

3.     SPRINKLE chopped turkey bacon and remaining cheese

4.     BAKE in 350°F oven until just set, 20 to 22 minutes. COOL on wire rack 5 minutes. REMOVE from cups; serve warm.

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