Low-Calorie Bacon Recipes: Egg 'n Bacon Pizza, Bacon Cornbread Muffins

Sep 24 2015

Time for some serious food that doesn't take itself too seriously. We're talking about comfort-food favorites topped with bacon. Yum!

Hungry Girl's Low-Calorie Egg 'n Bacon Pizza Recipe

Print Egg ‘n Bacon Pizza Print

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


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


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.


Hungry Girl's Healthy Bacon Cornbread Muffins

Print Bacon Cornbread Muffins Print

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


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)


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.


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.


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