Ingredients

• 3 eggs
• 6 pieces uncured bacon
• 1/4 cup almond milk, or other lo-fat milk
• 1/4 cup chopped onion
• 1/4 cup chopped parsley or green pepper or other preferred vegetable
• 1/2 teaspoon garlic salt
• 1 tablespoon cheddar cheese, or other preferred cheese
• Pam or other cooking spray

Directions

1. Preheat your oven to 375 F and spray a 6-muffin tin with Pam spray.
2. Line each spot with a bacon piece around edges.
3. Scramble eggs in separate bowl.
4. Mix milk into eggs.
5. Add in vegetables.
6. Add garlic salt.
7. Using a 1/4-cup measure, gently pour egg mixture into the six muffin spots.
8. Top with cheese.
9. Bake for 1/2 hour.
10. Pop out and serve immediately or freeze for later.

Each muffin is about 75 calories and makes 6 total. This recipe is very flexible and allows for many variations: 1) you can use 4 eggs and 1/8 cup milk, 2) you can bake without the egg for 15 minutes and then add the egg mixture for crispier bacon, 3) you can also skip the veggies or add more cheese.