Bacon and Cheese Breakfast Cups

21 10 2012

These egg “muffins” make a filling breakfast that can be eaten on the run. Just make them ahead of time and warm them in the microwave for a fast breakfast.

Bacon and Cheese Breakfast Cups

The following makes 6 cups (compliments of South Beach cookbook):

  • 4 oz crumbled turkey bacon (or turkey sausage if you prefer)
  • 1/2 green bell pepper, chopped
  • 1/4 onion, chopped
  • 5 large eggs
  • 1/2 cup shredded reduced-fat cheddar cheese

Preheat the oven to 350. Coat a 6-cup nonstick muffin pan with cooking spray.

In a medium nonstick skillet over medium-high heat, cook the bacon (or sausage), pepper and onion for 5 minutes, or until the bacon is starting to crisp (or the sausage is no longer pink).

Spoon the mixture into a bowl and cool slightly. Stir in the eggs and season with salt and pepper.

Evenly divide the mixture among the prepared muffin cups and sprinkle with cheese. Bake for 20 minutes, or until the egg is set.

 

 

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