(12-ounce) package JENNIE-O® Turkey Bacon
tablespoon vegetable oil
cup finely chopped red pepper
cup finely chopped green pepper
cup thinly sliced mushrooms
cup finely chopped asparagus
cups egg substitute or 8 eggs
tablespoon chopped fresh parsley
cup shredded low-fat Swiss cheese
cup thinly sliced green onions
Heat oven to 350°F.
Lightly spray 12-cup muffin pan with cooking spray.
Preheat a nonstick skillet or electric griddle over medium heat (375°F.). Heat slices of bacon for 6-7 minutes or until desired crispness, turning frequently. For crispier bacon; Lightly spray skillet with nonstick cooking spray before heating bacon.
Cut into ½-inch pieces and set aside.
In large skillet over medium-high heat, add oil, red and green pepper, mushrooms and asparagus. Cook 5 minutes, stirring occasionally, until vegetables are cooked.
In large bowl, whisk eggs, milk and parsley until well mixed. Stir in bacon, cheese, mushroom mixture and green onions. Spoon mixture into muffin cups, filling approximately ¾ full.
Bake 20 minutes or until set. Always cook to well-done, 165°F. as measured by a meat thermometer.