Egg and Bacon Mini Casseroles

Ingredients

• Pam cooking spray

  Oil, original

  6 spray , about 1/3 second or 2g

• Turkey bacon, unprepared

  6 slice 12 oz pkg or 96g

• Spinach

  Frozen, chopped or leaf, unprepared

  1 package (10 oz) or 284g

• Whole-wheat bread

  Commercially prepared

  4 slice or 112g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Cheddar cheese

  1 cup, shredded or 113g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  3 medium or 45g

• Garlic powder

  Spices

  ½ tsp or 2g

• Salt

  Table

  ¼ tsp or 2g

• Pepper

  Spices, black

  1 dash or 0.1g

• Egg

  Whole, fresh eggs

  6 large or 300g

• Nonfat milk

  Fluid, with added vitamin a and vitamin d (fat free or skim)

  1 ¼ cup or 306g

Directions

1. Preheat the oven to 375°F. Spray a 12-well muffin tin (or two 6-well muffin tins) with cooking spray and set aside (for original recipe of 12 mini casseroles).
2. Cook the turkey bacon in a sauté pan over medium heat until crispy. Drain, chop, and set aside.
3. Place the thawed spinach in a mesh strainer and squeeze out the excess water. Set aside.
4. In a large bowl, coat the cubed bread with olive oil. Add the spinach, cheese, scallions, garlic powder, salt, pepper, and bacon. Toss until well combined and divide the mixture evenly among the muffin wells.
5. In the same bowl, beat the eggs and stir in the milk. Pour the mixture over the bread in the muffin tin, dividing evenly.
6. Bake for 30-40 minutes, or until the tops are golden and the centers are set. A toothpick should come out clean.
7. Allow the casseroles to cool before serving.

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