Broccoli, Bacon, and Egg Cups
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Broccoli, Bacon, and Egg Cups
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Ingredients
- 6 lices turkey bacon sliced crosswise into 1/4-inch strips, uncooked
- 2 cups broccoli frozen, chopped, uncooked
- 1 red onion chopped, small, uncooked
- 1.5 teaspoon garlic minced
- 2 teaspoon Italian seasoning
- 2 TBS all-purpose flour
- 1 cup buttermilk
- 3 egg large
- 3 egg large, whites
- 4 TBS Parmesan Cheese grated, freshly grated
- ½ teaspoon salt
- ½ teaspoon black pepper freshly ground
Notes
- If you have leftovers, they reheat beautifully in the microwave. You can make the vegetable mixture and the egg mixture (minus the buttermilk) up to a day in advance; store them in separate containers in the refrigerator. Simply whisk in the buttermilk right before cooking.Choose bagged frozen broccoli over the solid-brick type. Its flavor and texture are usually better, and it’s easy to measure out the allotted amount.Makes 4 servings, 3 cups per serving. 5 WW points per serving
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