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Broccoli-and-bacon egg cups

4
Points®
Total Time
47 min
Prep
12 min
Cook
35 min
Serves
4
Difficulty
Easy
These savory bites look like muffins but taste like little omelettes, so we consider them mini frittatas. They’re perfect to serve for a Sunday brunch. If you have leftovers, they reheat beautifully in the microwave. You can make the vegetable mixture and the egg mixture (minus the buttermilk) up to a day in advance and store them in separate containers in the refrigerator. Simply whisk in the buttermilk right before cooking. Choose bagged frozen broccoli over the solid-brick type. Its flavor and texture are usually better, and it’s easy to measure out the allotted amount.

Ingredients

Uncooked turkey bacon

6 slice(s), sliced crosswise into 1⁄4-inch strips

Broccoli

2 cup(s), chopped, frozen, chopped

Red onion

1 small, chopped

Jarred minced garlic

1½ tsp

Italian seasoning

2 tsp

All-purpose flour

2 Tbsp

1% low fat buttermilk

1 cup(s)

Egg

3 large egg(s)

Egg whites

3 large

Grated Parmesan cheese

4 Tbsp

Table salt

½ tsp

Black pepper

½ tsp, freshly ground

Instructions

  1. Place the oven rack in the center of the oven; preheat the oven to 350ºF. Heavily spray a 12-cup muffin pan with cooking spray.
  2. Spray a nonstick skillet with cooking spray; place over medium heat. Add the bacon and sauté until crispy, about 6 minutes. Transfer to a plate.
  3. Return the skillet to the heat. Add the broccoli, onion, garlic, and Italian seasoning; cook until the vegetables are just tender, about 7 minutes. Remove from the heat; stir in the flour and the cooked bacon. Set aside to cool.
  4. Whisk together the buttermilk, eggs, egg whites, cheese, salt, and pepper in a large bowl until blended. Stir in the cooled vegetable mixture, then spoon evenly into the muffin cups. Bake until set in the center, about 20 minutes. To remove, run a narrow rubber spatula or knife around the edge of each muffin cup. Yields 3 mini egg cups per serving.

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