Scrambled Egg Muffins with Turkey Bacon

If you're watching your fat intake, then this is the recipe for you. But just because it's healthy doesn't mean it has no taste. With the addition of spices, turkey bacon, and a small spoonful of salsa, it was delicious.

Ingredients:
4 slices of turkey bacon
3 large egg whites
1 large egg
1/2 cup chickpeas, rinsed, drained, and chopped
1/4 cup low fat milk
nonstick cooking spray
salsa, optional
salt and pepper, or your favorite seasonings

Directions:
1. Preheat the oven to 400 degrees. Coat an 8-inch square piece of aluminum foil with 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 with cooking spray. Divide the egg mixture among the 4 cups. Remove the bacon from the oven and snip with scissors or thinly slice. Sprinkle the bacon over the eggs.

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

Adapted from Double Delicious!

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