I like the concept of egg muffins, so I decided to try another kind. This one has turkey bacon and even more vegetables than the last ones I tried; there’s less egg to compensate. I really enjoyed them! So much so that I didn’t get around to freezing them. I served them with a green salad drizzled with strawberry-basil dressing (1 cup strawberries, ¼ cup olive oil, 2 Tbsp. white wine vinegar, salt, and pepper processed, and add 2 Tbsp. basil chiffonade).
I also tried making ham and cheese omelet pinwheels from a recipe published in the May issue of Parents (sadly, not online), but I don’t actually recommend it because it looked like the flour in it oxidized, so leftovers were less than appetizing. It looked pretty when it was fresh, though!
3 slices turkey bacon
1 small yellow onion, chopped
1 red bell pepper, chopped
2 cups chopped baby spinach
6 large eggs
3 Tbsp. lactose-free milk
¼ tsp. paprika
½ tsp. garlic powder
freshly ground black pepper
½ cup lactose-free shredded mozzarella
Preheat oven to 350 °F and grease a 12-cup muffin tin.
In a large nonstick skillet over medium heat, cook turkey bacon until crispy, 6 to 8 minutes. Drain on a paper towel-lined plate, then crumble.
Add onion and bell pepper to skillet and cook until soft, 5 minutes. Add spinach and cook until wilted, 2 minutes more.
In a small bowl, whisk eggs, milk, paprika, and garlic powder and season with salt and pepper. Fold in cooked vegetable mixture, turkey bacon, and mozzarella. Pour mixture into prepared muffin tin.
Bake until cooked through and golden, 30 to 35 minutes.
Let cool, then store in the fridge in an airtight container until ready to eat.