Muffin-Cup Soufflés

Photo: Greg Dupree; Styling: Caroline M. Cunningham

 

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."

Yield:

Makes 1 dozen

Recipe from

Recipe Time

Hands-on: 20 Minutes
Total: 50 Minutes

Nutritional Information

Calories 77
Fat 4.7 g
Protein 6.6 g
Carbohydrate 1.7 g
Fiber 0.1 g

Ingredients

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

Preparation

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.

Note:

Carolyn O'Neil,

The Slim Down South Cookbook, Oxmoor House, 2013

January 2014