Breakfast Bacon and Egg Muffins

Serves: 12
WW Points per Serving: 3

This is Rachel Ray’s recipe tweaked for Weight Watchers.

2 ½ cups reduced fat Bisquick
4 slices of Turkey Bacon
1 ¼ cups egg substitute
1 cup skim milk
1 cup cheddar cheese (I use regular so it would melt well)

Preheat the oven to 425 degrees

Cook the bacon on paper towels in the microwave – cool and crumble.
Cook 1 cup egg substitute in a skillet with non-fat cooking spray– soft scrambled

Mix together:
Bisquick
1/4 cup egg substitute
Milk
Cheese
Cooked Bacon
Add scrambled eggs
Salt and pepper to taste

Spray 12 muffin tins with non-fat cooking spray.
Fill cups and bake for about 15 minutes.

Thanks, Linda, for sharing this great recipe. The muffins are YUMMY!!!