Breakfast Egg Cups

Minutes to Prepare: 5
Minutes to Cook: 25

Number of Servings: 12

Ingredients

8.0 large Egg, fresh, whole, raw0.5 cup Kraft 2% Shredded Cheddar Cheese12.0 serving Bacon - Farmland Thick Sliced Bacon0.5 cup Hunt's Fire Roasted Diced Tomato

Directions

Mix together eggs, diced tomato (I use Rotel for a little kick!), and shredded cheddar until well blended. Salt and pepper to taste. Line 12 muffin tins with one slice of bacon each. Divide the egg mixture evenly between the muffin cups. Bake at 350 for 20-25 minutes until eggs are set. Serving Size: Makes 12 individual breakfast cups

Number of Servings: 12.0

Recipe submitted by SparkPeople user KELISING.

Servings Per Recipe: 12

Nutritional Info Amount Per Serving

Calories: 133.8
Total Fat: 10.2 g
Cholesterol: 137.3 mg
Sodium: 344.0 mg
Total Carbs: 0.8 g
Dietary Fiber: 0.2 g
Protein: 8.5 g

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