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Muffin-Cup Soufflés

Photo: Greg Dupree; Styling: Caroline M. Cunningham


Hands-on time 20 mins
Total time 50 mins
Yield Makes 1 dozen
Carolyn says: "Freshly grated ginger gives the traditional bacon-and-egg breakfast duo a new, exotic flavor. You can substitute 1 tsp. ground ginger if you don't have fresh ginger available."


  • 6 cooked bacon slices, chopped
  • 1/2 cup chopped green onions
  • 1 tablespoon grated fresh ginger
  • 1/4 teaspoon freshly ground black pepper
  • 6 large eggs
  • 4 large egg whites
  • 1 cup low-fat milk
  • 1/4 teaspoon table salt
  • 12 paper baking cups
  • Vegetable cooking spray
  • Soy sauce

Nutrition Information

  • calories 77
  • fat 4.7 g
  • protein 6.6 g
  • carbohydrate 1.7 g
  • fiber 0.1 g

How to Make It

  1. Preheat oven to 325°. Stir together bacon, green onions, ginger, and pepper. Whisk together eggs, egg whites, milk, and salt in a medium bowl. Place paper baking cups in a 12-cup muffin pan, and coat with vegetable cooking spray. Divide egg mixture among paper baking cups; top with bacon mixture. Bake 25 minutes or until tops begin to brown. Cool on a wire rack 3 minutes. Serve each soufflé with soy sauce.
The Slim Down South Cookbook, Oxmoor House, 2013