12 wonton wrappers
6 strips H-E-B Hardwood Smoked Turkey Bacon
2 c. H-E-B Ready, Fresh, Go! Baby Spinach
1 c. cilantro
3 Tbsp. H-E-B Thick n' Chunky Mild Salsa
1/4 c. low fat milk
1 1/2 c. H-E-B Real Egg Whites
Preheat oven to 350°F.
Lightly spray a muffin pan with non-stick cooking spray. Place 1 wonton wrapper in each mu
ffin cup and form it to fit each cup. Bake 3 minutes (edges will continue to brown in fina
l baking). Set muffin pan with wonton cups aside.
In a large non-stick skillet, cook bacon on medium high heat until crisp. Remove to paper
towel to cool. Chop bacon into small pieces. Set aside.
Make spinach and cilantro pesto: place spinach, cilantro, and salsa in food processor and
process on high until all ingredients are finely chopped. Set aside.
In a mixing bowl, whisk together milk and eggs. Add pesto and mix well.
Pour egg mixture about 3/4 of the way up wonton cups. Sprinkle bacon on top of each.
Bake 25 minutes, or until a toothpick comes out clean from center.
Calories: 120, Total Fat: 3g, Saturated Fat: 1g, Cholesterol: 15mg, Sodium: 400mg, Carbohy
drates: 12g, Dietary Fiber: 1g, Sugar: 2g, Protein: 10g
Healthy Savings, March 2012