Thursday, January 13, 2011

Broccoli-and-Bacon Egg Cups

I'm always looking for something to grab and go in the morning for breakfast since I'm typically running late to work.  On a normal day my breakfast consist of cereal or some toast which gets tiring after a while. With the snow day yesterday it was perfect timing to try them. They were super easy to make and taste just like a frittata but mini.

Adapted from


6 slices of uncooked turkey bacon
2 cups of frozen broccoli, chopped
1 small red onion, chopped
1 1/2 minced garlic
2 tsp Italian seasoning
2 tbs all-purpose flour
1 cup buttermilk
3 large eggs
3 large egg whites
4 tbs Parmesan cheese, grated
1/2 tsp salt
1/2 tsp black pepper

Preheat oven to 350. Spray a 12-cup muffin tin with cooking spray and set aside. Spray a nonstick frying pan with cooking spray, place over medium heat. Add the bacon and saute until crispy. Transfer to plate.

Return the frying pan to heat and add the broccoli, onion, garlic and Italian seasoning, cook until vegetables are soft, about 5-7 minutes. While the vegetables are cooking slice bacon in 1/4 inch stripes crosswise.

Remove from heat, stir in flour and cooked bacon. Set aside to cool.

Whisk together buttermilk, eggs, egg whites, cheese, salt and pepper in a large bowl until well blended.
Stir in cooled vegetable mixture.

Spoon evenly into muffin cups. Bake until set in the center, about 20 minutes. To remove from muffin tin run a knife around the edge of each cup.

Enjoy!!! Kelly

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