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Ingredients
Servings: 8, Serving Size: 1 mini-egg soufflé | Prep Time: 10 minutes
8 muffin paper liners
cooking spray
5 slices turkey bacon, diced
1 cup mushrooms, diced
1 cup egg substitute
10 oz frozen spinach, thawed and drained
¼ cup reduced-fat feta cheese, crumbled
¼ tsp salt (optional)
⅛ tsp ground black pepper
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Nutrition Facts
Exchanges/Choices:
1 Lean Meat
Calories 55
Calories from Fat 20
Total Fat 2.5g
Saturated Fat 0.9g
Trans Fat 0g
Cholesterol 10mg
Sodium 250mg
Carbohydrate 2g
Dietary Fiber 1g
Sugars 1g
Protein 7g |
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Methods
- Preheat oven to 350°F / 175°C. Line a muffin pan with 8 paper liners and coat lightly with cooking spray.
In a medium pan, sauté bacon until crisp, add mushrooms, and cook for an additional
4 - 5 minutes, or until liquid is reduced. Set aside to cool. In a medium bowl, add egg substitute and all remaining ingredients. Mix well.
Stir in bacon and mushrooms to combine. Pour ¼ cup egg mixture into each lined muffin tin. Bake for 20 minutes.
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Fun Facts / Cooking Tips
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Packed with protein and vegetables, low fat, low carb, low calorie and no trans fat, these delicious soufflé dish is the perfect breakfast foods for the whole family to start an energetic day!
Tips: You can prepare the breakfast meals over the weekend, keep it frozen, and microwave them in the morning. Save time and eat well!
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