The Biggest Loser® Approved and This is a Gluten Free Recipe
Nutritional Information
| Calories | 70 | Fat | 3g |
| Protein | 8g | Cholesterol | 15mg |
| Carbohydrates | 3g | Sodium | 190mg |
| Fiber | 1g | Saturated Fat | 1g |
| Sugars | 2g |
Ingredients
1 (8-ounce) package JENNIE-O® Uncured Turkey Bacon
1 tablespoon vegetable oil
½ cup finely chopped red pepper
½ cup finely chopped green pepper
1 cup thinly sliced mushrooms
1 cup finely chopped asparagus
2 cups egg substitute or 8 eggs
¼ cup milk
1 tablespoon chopped fresh parsley
1 cup shredded low-fat Swiss cheese
⅓ cup thinly sliced green onions
Directions
Heat oven to 350°F. Mist 12 muffin cups with cooking spray. Cook turkey bacon as specified on the package. Cut into ½-inch pieces and set aside.
In large skillet over medium-high heat, add oil, red and green pepper, mushrooms and asparagus. Cook 5 minutes, stirring occasionally, until vegetables are cooked.
In large bowl, whisk eggs, milk and parsley until well mixed. Stir in bacon, cheese, mushroom mixture and green onions. Spoon mixture into muffin cups, filling approximately ¾ full. Bake 20 minutes or until set.
