Menu Enter a recipe name, ingredient, keyword...



Google Ads
Rate this recipe 4/5 (3 Votes)


  • 1 {8oz} package Jennie-O Uncured Turkey Bacon
  • 1 tablespoon canola oil
  • 1/2 cup finely chopped red pepper
  • 1/2 cup finely chopped green pepper
  • 1 cup thinly sliced mushrooms
  • 1 cup finely chopped asparagus
  • 2 cups egg substitute or 8 eggs
  • 1/4 cup milk
  • 1 tablespoon chopped fresh parsley
  • 1 cup shredded low-fat Swiss cheese
  • 1/3 cup thinly sliced green onions


Adapted from


Step 1

Heat oven to 350°F. Mist 12 muffin cups with cooking spray.
Cook turkey bacon as specified on the package. Cut into ½” pieces and set aside.

In large skillet over med-high heat, add oil, red and green pepper, mushrooms and asparagus. Cook 5 minutes, stirring occasionally, until vegetables are cooked.

In large bowl, whisk eggs, milk and parsley until well mixed. Stir in bacon, cheese, mushroom mixture and green onions. Spoon mixture into muffin cups, filling approximately ¾ full. Bake 20 minutes or until set.

Calories 70/Fat 3g/Protein 8g/Cholesterol 15mg/Carbs 3g/Sodium 190mg/Fiber 1g/Sat Fat 1g/Sugars 2g

You'll also love

Review this recipe

Brussels Sprouts, Braised with Bacon and Hard Apple Cider SLOW COOKER BACON JAM