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Nutritional Info
  • Servings Per Recipe: 20
  • Amount Per Serving
  • Calories: 113.5
  • Total Fat: 4.9 g
  • Cholesterol: 78.7 mg
  • Sodium: 346.0 mg
  • Total Carbs: 10.9 g
  • Dietary Fiber: 0.0 g
  • Protein: 6.0 g

View full nutritional breakdown of Egg Cups calories by ingredient
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Egg Cups

Submitted by: MISSA85

Introduction

Mini omlette in a pastry dish Mini omlette in a pastry dish
Number of Servings: 20

Ingredients

    Utensils:
    Large Bowl
    Muffin tins
    Pastry Cutter
    Pan for eggs
    Measuring cups and spoons


    Shells:
    2 cups heart-smart Bisquick
    1 cup Fat Free sour cream (Breakstone)
    6 tbs Brommel and Brown Margarine (with yogurt)

    Scrambled Eggs:
    8 medium eggs
    1 cup skim milk

    Inside Meat:
    3 Slices of Kraft Fat Free American Slices
    3/4 cup Hormel bacon pieces
    (Nutritional value includes ONLY Hormel bacon pieces)

    Optional (in place of bacon bits):
    9 oz Canadian Bacon
    OR
    9 oz Hillshire Farms Deli Select Ultra thin sliced ham

    Pam Spray
    < 1.4 cup flour to handle dough

Directions

Step 1 (PREHEAT):
Preheat the oven to 350 degrees (F)

Step 2 (EGGS):
Scramble eggs and skim milk.
***You'll want to make sure the eggs are especially dry.

Step 3 (SHELLS):
Mix together Bisquick, Sour Cream and Margarine with a pastry cutter
***The dough should look light and fluffy, may need to add a tbs or two of water if dry bisquick is left in the bottom of bowl.

Step 4 (MEAT):
Prepare meat into tiny pieces.

Step 5 (ASSEMBLE CUPS):
A) Use Pam spray or similar to grease muffin tins.

B) Use 1/2 Tablespoon to measure out 3 level tablespoons of dough into each muffin cup.

C) Use a Tart Press to create the cup shape in the muffin (without a tart press? I use the bottom of a McCormick Pepper Grinder!)

D) Use your fingers to evenly spread the dough around the edge of each cup. The dough should be unbroken at the bottom, and nearly reach the top all the way around the tin.

E) Layer the bottom of cup with chosen meat (we usually make all 3 for a variety).

F) Fold each slice of cheese in half, three times, making a total of 8 small rectangles of cheese. Place one rectangle per cup.

G) Spoon 1 heaping tablespoon of scrambled eggs into each to top off the muffin.

H) Gently press the eggs into the cup to push up the edges of the dough. If any dough exceeds the edges of the muffin tin, carefully fold inward to create a lip.

I) Bake 12-15 minutes until shells are golden brown.

(This will actually make 21 cups, but we leave the extra cup in case of heavier/lighter eggs or shells.)

Number of Servings: 20

Recipe submitted by SparkPeople user MISSA259.






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