Preheat oven to 350 degrees. Place paper baking cups in a 12-cup muffin pan and spray with nonstick cooking spray.
Stir together the 6 cooked, chopped bacon slices, chopped green onions and the ginger. Pepper to taste. Set aside.
Whisk together the 6 large eggs, 4 large egg whites, the milk and 1/4 teaspoon salt in a medium bowl. Divide egg mixture evenly among each muffin cup, about 1/3 cup each. Top each with the bacon mixture. Bake for 25 to 35 minutes or until tops begin to brown. Cool for a few minutes on a wire rack and serve.
Again, if you decide to use shredded cheese, sprinkle about a tablespoon or slightly more on top of each muffin cup after adding the bacon mixture. Proceed as directed with baking.
After cooling and deflating a little, the recipe as is would probably serve six if you accompany it with toast, scones, fruit, etc., counting on two per person. You can find nutritional info on this recipe here.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (0g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 0 (NaN%)|
|Amt Per Serving||% DV|
|Total Fat 0g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 0mg||0 %|
|Potassium 0mg||0 %|
|Total Carbohydrate 0g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0g|
|Protein 0g||0 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
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