Yum!
Baked egg cups made with Canadian Back bacon, green onions, aged white cheddar on top and served with Salsa. I just can’t stomach eating first thing in the morning. Have to be awake for at least an hour before I can eat. So I usually eat when I get to work. I’m SICK of boiled eggs for breakfast on workdays so this is my solution. Taste good hot or cold.
Next time I’m going to do spinach instead of green onions. These are half whole eggs/half egg whites. If I was not using cheese I would use all whole eggs. Can also make it with regular bacon or turkey bacon or get real fancy and use Prosciutto. The cups are approximately 100 calories each. I eat 2. If I was a guy I think I would not bother making cups. They can eat more so I would just use a lasagna type pan and layer the bottom with the bacon then spinach, eggs, cheese, etc. Or you could just chop the bacon up mix it in.
You can only fit one egg per cup of a standard muffin tin. My batch was of 12. This is what they looked like just before I took them out of the oven. The do flatten a little bit when the cool.
6 Large Whole Eggs (420 calories, 30g fat, 0g carb, 36g protein)
12 Egg Whites (1 1/2 cups of liquid egg whites) (180 calories, 0g fat, 0g carb, 42g protein)
12 slices Canadian Back Bacon (440 calories, 12g fat, 4g carb, 72g protein)
3 oz Ages White Cheddar Cheese (360 calories, 30g fat, 0g carb, 21g protein)
TOTALS: 1,400 calories, 72g fat, 4g carb, 171g protein
PER SERVING ~ 2 CUPS: 233 calories, 12g fat, .66g carb, 28.5g protein
Bake at 375 F for 15 to 18 minutes.
The Canadian Bacon I used this time is a larger but thinner slice than the kind I usually buy. My fave Canadian Bacon is Schneiders Extra Lean which is a smaller but thicker slice. If using it I would use 2 slices per cup. 50 calories, 1g fat, 1g carb, 10g protein (64g) That’s 23 fewer calories 1g less fat 2g less protein than the kind I used this time. Not much of a difference.
As you can see I made four cuts in the slices to make it a million times easier to get the meat in the cups. Yes this allowed some of the egg to leak down below the meat. Don’t care. : )
Below are pics of the steps. Addition of the eggs, then green onions and finally the cheese. That last pic is of a cup without cheese on the left and with cheese on the right. As always clicking on the picture will get you a bigger version.
Tags: aged white cheddar, back bacon, baked egg cup, canadian bacon, cheese, recipe