Scrambled Egg Muffins

By anonsouthernbell

Ingredients

• 4 slices nitrate-free bacon
• 3 large egg whites
• 1 large egg
• 1/2 c chopped, low-sodium chickpeas, rinsed and drained
• 1/4 c milk
• 4 tea grated Parmesan

Details

Servings 4
Preparation time 10mins
Cooking time 25mins

Preparation

Step 1

1. Preheat the oven to 400F. Coat an 8in square piece of aluminum foil w/cooking spray and lay the bacon on the foil. Transfer to the oven and bake for 10-15 minutes while you prepare the egg filling.

2. In a small bowl, whisk the egg whites, egg, chickpeas, and milk. In a 6-cup muffin tin, coat 4 of the cups w/cooking spray. Divide the egg mixture among the 4 cups. Remove the bacon from the oven and snip w/scissors or thinly slice. Sprinkle the bacon over the eggs and top w/1 tea of the Parmesan.

3. Bake until the eggs puff and are cooked through, 12 -15 minutes. Remove the from the muffin pan and cool slightly before serving.