Broccoli-and-Bacon Egg Cups
- Total Time
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.
uncooked turkey bacon6 slice(s), sliced crosswise into 1⁄4-inch strips
uncooked broccoli2 cup(s), frozen, chopped
uncooked red onion(s)1 small, chopped
minced garlic1 ½ tsp
Italian seasoning2 tsp
all-purpose flour2 Tbsp
low-fat buttermilk1 cup(s)
egg white(s)3 large
grated Parmesan cheese4 Tbsp
table salt½ tsp
black pepper½ tsp, freshly ground
- 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.
- 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.
- 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.
- 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.