I am a huge fan of breakfasts that I can prepare ahead of time. These Egg, Bacon and Cheese "Muffins" are perfect for prepping ahead of time.
Yields: 12 Muffins
Serving: 1 Muffin
Weight Watcher Smart Points: 4 points
3 Slices of Bacon
1 1/2 cups of Fat Free Shredded Cheddar Cheese
1 Green Onion
Preheat the over to 375.
Cook bacon until crispy.
Once bacon is cooked remove from skillet and use a paper towel to eliminate the grease.
Chop bacon and place in a bowl.
Add eggs and green onions and stir until well mixed.
Spray muffin tin with cooking spray.
Fill each muffin tin with the egg mixture (about 1/2 cup).
Top each muffin tin with 1/8 cup of cheddar cheese.
Bake eggs for 12-15 minutes or until firm.
Let muffins cool and serve in an airtight container. Can heat for 30 seconds in the microwave to eat during the week.