Baker Egg Cups

1. 1

   Preheat oven to 350 degrees F. Line muffin tin with paper muffin wrappers.

2. 2

   Dice vegetables.

3. 3

   Cook bacon until crisp.

4. 4

   Crumble cooked bacon and combine with diced vegetables in a large bowl.

5. 5

   Spoon mixture into cups, filling them 2/3 of the way, leaving room to add the egg mixture.

6. 6

   In another bowl mix/beat egg/egg substitute with black pepper.

7. 7

   Pour egg mixture into each muffin cup.

8. 8

   Leave 1/4 inch at the top.

9. 9

   Bake 25 minutes, or until muffins have risen and are firm.

10. 10

    Remove muffins from pan and serve.

11. 11

    Helpful Hints:.

12. 12

    a.

13. 13

    Freeze egg cups and rehear for a quick breakfast.

14. 14

    b.

15. 15

    Do not use foil muffin wrappers.

* Per serving · 4 servings · Values may vary.

No additional tips available.