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8 large eggs
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¾ cup Galbani® low fat ricotta, 50% More Protein than Galbani ricotta made with whole milk (6g vs 4g)
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2 Tbsp whole milk
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¾ tsp kosher salt
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1 tsp garlic powder
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½ tsp freshly ground black pepper
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6 pieces bacon, cooked until crisp and coarsely chopped
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1 cup thawed frozen spinach, drained and finely chopped
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½ cup roasted red peppers, diced
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½ cup Galbani chunk mozzarella, cut into large dice
Preheat the oven to 325ºF and lightly oil a 12 cup regular or silicone muffin pan with vegetable spray. (If using a silicone pan, place on a sheet tray).
In a large bowl, whisk eggs, ricotta, milk, kosher salt, garlic powder, and black pepper and until combined.
Divide the bacon, spinach, roasted red pepper and mozzarella chunks evenly among the muffin tins.
Use a ladle or large spoon to pour egg mixture over the bacon/spinach mixture in each of the 12 muffin tins.
Place in the oven and bake for 25-30 minutes or until cooked through. To check if they’re done, insert a toothpick into the middle of a cup. If it comes out clean, they are done. Remove from the oven, let cool for 5 minutes and serve.
To completely incorporate the ricotta, use a blender to combine the eggs, ricotta and seasonings before pouring over the bacon/spinach mixture.
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
167 calories
9 g fat
5 g carbs
15 g protein