Ingredients

• 6 pieces uncured bacon; these are smaller than regular bacon and fit better
• 3 or 4 eggs
• 1/4 cup unsweetened almond milk or other low fat milk
• 1/4 cup chopped onion or other preferred vegetable
• 1/4 cup chopped parsley or other preferred vegetable
• 1/2 teaspoon garlic salt
• 1 tablespoon shredded cheese, any type works

Variation:
Use 4 eggs and 1/8 cup milk. You ca also skip the vegetables or add more cheese. This recipe is very flexible.

Directions

1. Preheat oven to 375 degrees
2. Spray half muffin tin of 6 muffins with cooking spray
3. Wrap each piece of bacon around each spot to line muffin cups
4. Add chopped vegetables to bottom of muffin cups
5. Scramble eggs in separate bowl
6. Add milk and garlic salt
7. Mix well
8. Using 1/4 cup dry measure, gently add egg mixture to muffin cups, fine to be half full or up to top
9. Top with cheese
10. Bake half hour
11. Variation for crispier bacon: Bake with bacon and vegetables only; add egg after 15 minutes
12. Pop out of muffin cups
13. Serve immediately, or freeze for later, great for company!

About 75 calories per muffin, high in protein