BLT Egg Muffins
Strawberry Cream Cheese Crispbread
Ingredients
- 6 slices center cut bacon
- 8 large eggs
- 1 cup grape tomatoes, halved
- 2 cups spring mix (or use arugula)
- 2 green onions, chopped
- ½ cup 1% low-fat milk
- ½ tsp salt
- ½ tsp pepper
Instructions
- Preheat oven to 425°F. Coat a 12-cup muffin pan with cooking spray.
- Cook bacon in a large nonstick skillet over medium heat until crisp; drain. Crumble bacon. Divide tomatoes, spring mix, bacon, and onion among muffin cups .
- Whisk together eggs, milk, salt, and pepper in a bowl. Pour egg mixture into muffin cups. Bake 10 to 15 minutes or until puffed and center is set.
Side Dish Ingredients
- ¼ cup ⅓-less-fat cream cheese, softened
- 4 slices multigrain crispbread
- ½ cup sliced strawberries
Side Dish Instructions
- Spread 1 Tbsp cream cheese over each crispbread slice; top with berries.
Nutritional Information
| Main | Side | Total | |
| Servings | 4 | 4 | |
| Calories |
227
|
76
|
303
|
| Fat (g) | 14 | 3 | 17 |
| Sat. Fat (g) | 5 | 2 | 7 |
| Protein (g) | 18 | 3 | 21 |
| Carb (g) | 6 | 11 | 17 |
| Fiber (g) | 1 | 3 | 4 |
| Sodium (mg) | 690 | 125 | 815 |
Breakfast Meal Plan
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