• 4 medium eggs
  • 1 cup low-fat cottage cheese
  • 1/4 cup flour
  • 1 tsp. baking powder
  • 2 Tbsp. canola oil
  • 1/2 lb. bacon, cooked crisp then crumbled
  • 3/4 cup cooked asparagus, cut into 1/4-inch pieces
  • 2 oz. chopped green chilies
  • 1 cup grated Monterey Jack cheese
  • Salt and white pepper to taste

Preheat oven to 350°F. Spray miniature muffin pans with nonstick spray; set aside. In food processor, blend eggs briefly and add cottage cheese. Pulse to blend. Add flour, baking powder, and oil; blend. Stir in bacon, asparagus, chilies, and cheese. Add salt and pepper. Spoon mixture into muffin pans. Bake for 20 minutes. Let cool slightly before serving.