Low-Calorie Bacon Recipes: Egg 'n Bacon Pizza, Bacon Cornbread Muffins
Time for some serious food that doesn't take itself too seriously. We're talking about comfort-food favorites topped with bacon. Yum!
Egg ‘n Bacon Pizza
Entire recipe: 353 calories, 13.5g total fat (6g sat. fat), 903mg sodium, 34g carbs, 6.5g fiber, 4g sugars, 29g protein
Bacon and eggs are taking their show on the road, beyond breakfast. We'd eat this pretty much any time of day...
Prep:
5 minutes
Cook:
15 minutes
Ingredients:
1 stick light string cheese
1/4 cup light or low-fat ricotta cheese
1 tsp. reduced-fat Parmesan-style grated topping
1 high-fiber pita
1 large egg
1 tbsp. precooked real crumbled bacon (like the kind by Oscar Mayer)
Optional: salt and black pepper
Directions:
Preheat oven to 375 degrees. Spray a baking sheet with nonstick spray.
Break string cheese into thirds and place in a blender or food processor, blending at high speed until shredded. (Or pull cheese into shreds and roughly chop.)
In a small bowl, mix ricotta cheese, shredded string cheese, and Parmesan. If you like, season with salt and pepper.
Lay pita on the baking sheet and spread with cheese mixture, leaving a 1/2-inch border. Bake until hot and lightly browned at the edges, 10 - 12 minutes.
Meanwhile, bring a skillet sprayed with nonstick spray to medium heat. Add egg and cook per your preference.
Sprinkle pizza with bacon and top with the egg.
MAKES 1 SERVING
Bacon Cornbread Muffins
1/12th of recipe (1 muffin): 174 calories, 3g total fat (1.5g sat. fat), 422mg sodium, 28.5g carbs, 1.5g fiber, 11g sugars, 8.5g protein
It's officially fall, which means it's unofficially cornbread season. This portion-controlled recipe is a must-make for dinner parties, holiday meals, or any ol' time!
Prep:
20 minutes
Cook:
20 minutes
Cool: 30 minutes
Ingredients:
1 cup all-purpose flour
3/4 cup yellow cornmeal
1/2 cup granulated white sugar
1 tbsp. baking powder
1/4 tsp. salt
1 1/2 cups canned cream-style corn
3/4 cup fat-free liquid egg substitute
3/4 cup fat-free plain Greek yogurt
1 tbsp. diced jalapeños (fresh or canned and drained)
1 cup shredded reduced-fat cheddar cheese
1/4 cup precooked real crumbled bacon (like the kind by Oscar Mayer)
Directions:
Preheat oven to 375 degrees. Line a 12-cup muffin pan with foil baking cups, or spray it with nonstick spray.
In a large bowl, mix flour, cornmeal, sugar, baking powder, and salt.
In a medium bowl, thoroughly mix cream-style corn, egg substitute, yogurt, jalapeños, and cheese. Transfer contents to the large bowl, and stir well.
Evenly distribute batter among the lined or sprayed cups of the muffin pan. Sprinkle with bacon.
Bake until a toothpick inserted into the center of a muffin comes out clean, 18 - 20 minutes.
Let cool in pan for 30 minutes.
MAKES 12 SERVINGS
Hungry for More Bacon Recipes?
Chew on this:
Today, September 24th, is National Cherries Jubilee Day. Celebrate jubilantly with this healthy Cherry Cobbler Parfait!
Click "Send to a Friend" now -- you KNOW you're not gonna remember to tell your pals about all this later.
We may receive affiliate compensation from some of these links. Prices and availability are subject to change.
We may have received free samples of food, which in no way influences whether these products are reviewed favorably, unfavorably, mentioned with indifference, or mentioned at all. Click for more about our editorial and advertising policies.
*The WW Points® values for these products and/or recipes were calculated by Hungry Girl and are not an endorsement or approval of the product, recipe or its manufacturer or developer by WW International, Inc., the owner of the Points® trademark.
Questions on the WW Points® values listed? Click here.
Hungry Girl provides general information about food and lifestyle. This information and any linked materials are not intended and should not be construed as medical advice, nor is the information a substitute for professional medical expertise or treatment. Click here for more information.