In the last month I found a new breakfast option that I really like. Tasty, filling, and fairly low cal. Here's my adaptation. I'll recheck the calorie count, but I think it's 70 cal for one mini quiche. I'd suggest 2 at 140, plus other items to get up to around 300 for breakfast. For me, that's usually a banana and a glass of juice (fast). For the challenge, I'd suggest a small bowl of fruit and maybe some spelt bread toast?

Cheesy Bacon & Egg Cups (adapted from HomeMadeSimple web page)

Makes 12 servings
Prep time: 5 minutes
Cook time: 25 minutes

INGREDIENTS
12 slices TURKEY bacon, cut into halves*
6 eggs plus 6 egg whites
1/2 cup skim milk
1/2 cup diced bell peppers (or mushrooms or onions, but for this we'll use peppers)
1/2 cup low-fat cheddar cheese
1/4 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon cayenne pepper (optional)


INSTRUCTIONS
Preheat the oven to 350° and spray a 12-cup muffin tin with non-stick cooking spray.
Place a paper towel on a plate and arrange the bacon in one layer on top. Cover with another paper towel, then microwave for two minutes until almost cooked, but still flexible.
Beat eggs, milk, bell peppers, cheese, salt and peppers until incorporated.
In each muffin cup, place two bacon halves in a crisscross pattern, then fill each with 1/4 cup of the egg mixture.
Place the muffin tin on a baking sheet for easier transport to the oven, then bake for 20-25 minutes or until the eggs are set in the center.
Reheat Tip: Have breakfast or lunch on the go! Refrigerate or freeze leftovers in an airtight container and pop them in the microwave for 1-2 minutes. They’ll keep 2-3 months in the freezer and 5-7 days in the refrigerator.