No-Quilt "Quiche Lorraine" Muffins

I've seen so many breakfast "muffins" on Pinterest, I had to give them a try. And I was planning to try the Egg White (Eat Clean) recipe I'd pinned. But then I had another idea. Why not make something similar to Quiche Lorraine, which I LOVE. So instead of spinach, red pepper and egg whites, I used broccoli, onions, bacon and Swiss.

Note that I was experimenting so I only made three muffins, but the total points for all three is only 5 points. Can't beat that. I ate all three. :)

 

1. Spray a muffin pan and preheat oven to 350 degrees.

2. Cook one slice of bacon and remove to drain.

3. In the bacon grease, saute a little broccoli and onion for about a minute. I used only two chopped (fresh) florets and a small wedge of onion.

4. Add to muffin tin.

5. Add the crumbled baon on top.

6. Top with egg whites, sprinkle with salt and pepper and divide one slice of Swiss cheese to lay on top. I also sprinkled a little shredded Parmesan (not shown).

Confession: I experimented here and filled one with Egg Whites (from a container) and the other two were egg whites beaten with one whole egg. I had to see if there was any real difference in taste. THERE WASN'T.

7. Bake at 350 for about 25 minutes.

8. The egg puffs up beautifully.

9. Remove to a rack to cool if you're planning to store for later. Otherwise they might get a little soggy. Then store in the fridge in a plastic bag or air tight container.

10. They're ready to pop out and microwave for a few seconds when you need a quick breakfast on the go.

And honestly, I was amazed that I couldn't tell the difference between the muffin with just the egg white and the muffin with half egg/half egg white. I'll admit, the egg white concoction looked a little gross before it was cooked, but the end result was fantastic.