Healthy Easy Egg Cups

  • 6 large eggs
  • 6 strips turkey bacon
  • 1.5 cups reduced fat shredded cheese  
  • *may add in mushrooms, peppers, spinach, tomatoes, or any veggie!

Preheat oven to 350 degrees.

  1. Line greased cups of muffin tin with bacon (around side, not covering the bottom  
  2. Crack egg into each muffin hole, slightly scramble with fork if you desire more of a scrambled egg verses poached. 
  3. Sprinkle each cup with about 2 tbsp of cheese, salt, pepper, and vegetable additions as desired.  Push additions slightly down into the egg cup mixture.  
  4. Bake for 25 minutes or until the egg is the doneness you like.

Per serving (1 egg cup): Calories: 130, Fat: 8.5g, Sat. fat: 2.5g, Carbs: 1g, Protein: 12g, Sodium: 274mg

** Egg whites or egg substitute in place of whole eggs can be used to decrease the overall calories, fat, and cholesterol ** 

By Shelley Johnson, MS, RD, LD

image credit: http://thetalkingkitchen.com via www.healthyaperture.com

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