Breakfast

Egg, Back Bacon and Veggie Mini-Loaves is for Breakfast, Snack.

Egg, Back Bacon and Veggie Mini-Loaves takes 10 minutes to prepare.

Egg, Back Bacon and Veggie Mini-Loaves takes 15 minutes to cook.

Egg, Back Bacon and Veggie Mini-Loaves makes 8 servings.

The ingredients for Egg, Back Bacon and Veggie Mini-Loaves are:

1 red pepper
1 onion
2 cups chopped spinach (fresh or frozen)
1/2 pound fresh mushrooms
2 oz chopped back bacon
1.5 teaspoons olive oil
8 whole eggs
4 egg whites
1/2 cup 1% milk
3.5 oz shredded part-skim mozzarella cheese

Here is how you make Egg, Back Bacon and Veggie Mini-Loaves:

1. Chop and saute all veggies in olive oil, adding back bacon at the end.2. Spray 8 mini loaf-pans (or extra large muffin pan) with Pam.3. Divide veggie/bacon mixture evenly between loaf pans.4. Mix eggs, egg whites, and milk in a bowl. Pour over veggie/back bacon mixture.5. Shred cheese and sprinkle over the top.6. Bake at 350 degrees for approximately 20 minutes - until tops are set and cheese begins to turn light brown.Number of Servings: 8Recipe submitted by SparkPeople user CUPPASOUP.

The nutritional information for Egg, Back Bacon and Veggie Mini-Loaves is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 162.1

• Total Fat: 8.3 g
• Cholesterol: 224.0 mg
• Sodium: 229.5 mg
• Total Carbs: 4.8 g
• Dietary Fiber: 0.9 g
• Protein: 14.4 g