Egg Cups
Ingredients: yields 12 egg cups 6 eggs 2/3 cup liquid egg whites 1/2 tsp salt 1/4 tsp black pepper Dash of cayenne pepper Onion, diced Bell pepper, diced 3 strips bacon, cooked and chopped Cheddar cheese, shredded Preheat oven to 350F and generously grease a muffin tin. Lightly beat eggs, liquid egg whites, salt, black pepper, and cayenne pepper. Don’t over beat- they’ll get too airy when they bake. Pour into prepared tin, filling each cup just under half full. In all honesty, I don’t measure the onion, bell pepper, and cheese, I just sprinkle a little of each in every cup. But 3 strips of bacon seems to be perfect for 12 cups. After all cups are filled as you like, give them each a little stir with a chopstick or knife to make sure everything is distributed. Bake until set, about 25 mins. Let cool in tin for about 5 mins before removing. These freeze well. To thaw, I put them in the microwave for 2 mins at 50% power, and then 30 seconds at normal power.
