Baked Egg and Bacon Muffins

• 5 slices lean turkey bacon
• 14 cup voskos nonfat Greek yogurt
• 4 whole eggs
• 4 egg whites
• fresh ground pepper
• 1 teaspoon Mrs. Dash tomato basil garlic seasoning
• 5 teaspoons low-fat ricotta cheese
• 1 roma tomato, thinly sliced
• 34 cup baby spinach leaves (approximately)
• 5 pieces sara lee 100% whole wheat bread (45 cal each)
• 4 additional tbs voskos nonfat Greek yogurt

1. Cook bacon in preheated pan until nearly done.
2. Set aside.
3. Using a round cookie cutter, cut 5 circles out of bread.
4. Coat muffin pan with cooking spray.
5. Lay cut out bread circle in 5 muffin tins.
6. Wrap bacon around outside of each muffin tins.
7. Combine eggs, seasonings, and 1/4 cup of Greek yogurt.
8. Layer each muffin tin with the following: 1 tsp ricotta cheese, small handful baby spinach leaves, and 1 slice roma tomato.
9. Divide egg mixture evenly among all 5 cups.
10. Bake in a preheated 350 degree oven for 20-25 minutes or until eggs are firm to touch.
11. Serve with fresh sliced tomato and a dollop of VOSKOS Greek yogurt.

lean turkey bacon, voskos nonfat, eggs, egg whites, fresh ground pepper, tomato basil garlic, lowfat ricotta cheese, roma tomato, baby spinach leaves, whole wheat bread, yogurt

Taken from www.food.com/recipe/baked-egg-and-bacon-muffins-448252 (may not work)