Baker Egg Cups

Submitted by Chef m2little400842

"Taken from DaVita renal dietitian Jessica from Kansas. For diabetics and kidney disease."

 

• Ready In: 45mins
• Ingredients: 6
• Serves: 12

ingredients

• 6 slices bacon
• 1⁄3 cup onion, diced
• 1⁄3 cup green bell pepper, diced
• 1⁄3 cup red bell pepper, diced
• 3 cups egg substitute
• 1⁄4 teaspoon black pepper

directions

1. Preheat oven to 350 degrees F. Line muffin tin with paper muffin wrappers. Dice vegetables.
2. Cook bacon until crisp. Crumble cooked bacon and combine with diced vegetables in a large bowl.
3. Spoon mixture into cups, filling them 2/3 of the way, leaving room to add the egg mixture.
4. In another bowl mix/beat egg/egg substitute with black pepper.
5. Pour egg mixture into each muffin cup. Leave 1/4 inch at the top.
6. Bake 25 minutes, or until muffins have risen and are firm.
7. Remove muffins from pan and serve.

8. Helpful Hints:

9. a. Freeze egg cups and rehear for a quick breakfast.
10. b. Do not use foil muffin wrappers.