Muffin-Cup Soufflés

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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."

By Carolyn O'Neil
Recipe by Southern Living January 2014

Gallery

Credit: Greg Dupree; Styling: Caroline M. Cunningham

Recipe Summary

hands-on:
20 mins
total:
50 mins
Yield:
Makes 1 dozen
Nutrition Info
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Ingredients

Directions

  • 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.

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Source

The Slim Down South Cookbook, Oxmoor House, 2013

Nutrition Facts

Per Serving:
77 calories; fat 4.7g; protein 6.6g; carbohydrates 1.7g; fiber 0.1g.
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