Scrambled Egg Muffins
- Nonstick cooking spray
- 4 slices nitrate-free turkey bacon
- 3 large egg whites
- 1 large egg
- 1/2 cup chopped, low-sodium chickpeas, rinsed and drained
- 1/4 cup nonfat (skim) milk
- 4 teaspoons grated Parmesan cheese
Preheat oven to 400 degrees. Spray a baking sheet with nonstick cooking spray; place bacon on prepared baking sheet and transfer to oven. Bake until crisp, 10 to 15 minutes.
Meanwhile, in a small bowl, whisk together egg whites, egg, chickpeas, and milk. Coat 4 cups in a 6-cup standard muffin tin with nonstick cooking spray. Divide egg mixture evenly among prepared cups. Remove bacon from oven and cut with kitchen shears or thinly slice into 1/2-inch pieces. Sprinkle bacon over eggs and top each with 1 teaspoon Parmesan.
Transfer to oven and bake until eggs puff and are cooked through, 12 to 15 minutes. Remove egg muffins from muffin pan and let cool slightly before serving.
SourceThe Martha Stewart Show, December 2010