Egg and Bacon Mini Casseroles

Ingredients

• Pam cooking spray

  Oil, original

  1 spray , about 1/3 second or 0.3g

• Turkey bacon

  Cooked

  1 ⅓ cup pieces or 109g

• Spinach

  Frozen, chopped or leaf, unprepared

  1 package (10 oz) or 284g

• Whole-wheat bread

  Prepared from recipe, toasted

  4 slice or 168g

• 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

  5 extra large or 280g

• Nonfat milk

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

  1 ¼ cup or 306g

Directions

1. Preheat oven to 375 degrees F. Spray one 12-well muffin tin (or two 6-well muffin tins) with cooking oil spray, and set aside.
2. Cook bacon in a sauté pan over medium heat until desired crispiness is reached. Drain, chop, and set aside.
3. Put thawed spinach into a mesh strainer, and squeeze out as much excess water as possible. Set spinach aside.
4. In a large mixing bowl, coat cubed bread with olive oil. Add spinach, cheese, green onions, garlic powder, salt, pepper and bacon. Toss the bread mixture until well combined. Divide the mixture evenly among the 12 muffin-tin wells.
5. In the same bowl, beat the eggs and stir in the milk. Pour the mixture over the bread in the muffin tin, trying your best to evenly divide the egg-and-milk mixture into each muffin well.
6. Bake the casseroles for 30-40 minutes, or until the bread on top is golden and crispy, the centers are set, and a toothpick comes out clean..
7. Allow casseroles to cool before serving.

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