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."
How to Make It
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
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