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    You are in: Home / Recipes / Baker Egg Cups Recipe
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    Baker Egg Cups

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    20 mins

    25 mins

    Chef m2little#400842's Note:

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

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 350 degrees F. Line muffin tin with paper muffin wrappers. Dice vegetables.
    2. 2
      Cook bacon until crisp. Crumble cooked bacon and combine with diced vegetables in a large bowl.
    3. 3
      Spoon mixture into cups, filling them 2/3 of the way, leaving room to add the egg mixture.
    4. 4
      In another bowl mix/beat egg/egg substitute with black pepper.
    5. 5
      Pour egg mixture into each muffin cup. Leave 1/4 inch at the top.
    6. 6
      Bake 25 minutes, or until muffins have risen and are firm.
    7. 7
      Remove muffins from pan and serve.
    8. 8
      Helpful Hints:.
    9. 9
      a. Freeze egg cups and rehear for a quick breakfast.
    10. 10
      b. Do not use foil muffin wrappers.

    Ratings & Reviews:

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    Nutritional Facts for Baker Egg Cups

    Serving Size: 1 (76 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 51.1
     
    Calories from Fat 16
    32%
    Total Fat 1.8 g
    2%
    Saturated Fat 0.6 g
    3%
    Cholesterol 2.7 mg
    0%
    Sodium 153.2 mg
    6%
    Total Carbohydrate 2.1 g
    0%
    Dietary Fiber 0.2 g
    0%
    Sugars 1.6 g
    6%
    Protein 6.5 g
    13%

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