perfect mold for these breakfast treats


A muffin tin makes the


BACON AND EGG MINI QUICHES Just when you thought you knew breakfast,


along comes something new, tasty and convenient like these little mini quiches. Tightly wrap and freeze leftovers to take to work or school.


PREP TIME 10 MIN. – COOK TIME 18 MIN. READY IN 28 MIN. – SERVINGS 4


8 slices white or whole wheat sandwich bread cooking spray


8 slices bacon 8 large eggs 1 cup alfalfa or other sprouts


STEP 1 Preheat the oven to 375°F. Cut the crusts from the bread and roll the slices flat with a rolling pin. STEP 2 Spray a large muffin tin with non-stick cooking spray. Place the bread in the cups, pushing firmly to create a bread bowl. STEP 3 Lay the slices of bacon around the inside of the bread, overlapping ends, if necessary. Break 1 egg into each bread bowl. Bake the quiches until the egg whites have set, about 18 min. Garnish with alfalfa sprouts and sprinkle with pepper.


Per serving: 526 calories, 44g fat, 14g saturated fat, 556mg cholesterol, 700mg sodium, 3g carbohydrate, 1g fiber, 1g sugar, 29g protein


MARCH/APRIL 2016 111


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