Baked Eggs with cheddar and bacon

I love magazines and i love magazines more when you see a recipe and they give you the calorie count and other nutrional info. I am not a fan of eggs but Tim is so therefore i do make them and i have a bite or two. I have found a new way to cook them and 1 egg seems like you are getting a ton versus scrambling ... so here goes. This picture shows the egg mixture poured out of the ramekin onto the plate.  Another tip you can easily cut this down to 2 servings or up it to 5 or 6 (depends on how many ramekins you have)

Prep/Total Time: 25 min.

Yield: 4 Servings

10 15 25

Ingredients

• 4 eggs
• 4 tablespoons fat-free milk, divided
• 2 tablespoons shredded smoked cheddar cheese
• 2 teaspoons minced fresh parsley
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 2 bacon strips

Directions

• Coat four 4-oz. ramekins with cooking spray; break an egg into each dish. Spoon 1 tablespoon milk over each egg. Combine the cheese, parsley, salt and pepper; sprinkle over tops.
• Bake, uncovered, at 325° for 12-15 minutes or until whites are completely set and yolks begin to thicken but are not firm.
• Meanwhile, in a small skillet, cook bacon over medium heat until crisp. Remove to paper towels to drain. Crumble bacon and sprinkle over eggs. Yield: 4 servings.

 

Nutritional Facts 1 serving equals 107 calories, 7 g fat (3 g saturated fat), 219 mg cholesterol, 319 mg sodium, 1 g carbohydrate, trace fiber, 9 g protein. Diabetic Exchange: 1 medium-fat meat.