These little omelet cups are a wonderful, portion controlled breakfast. What makes them even better, is that you can easily reheat extras for a quick breakfast on the run. Ideally, I see making them on the weekend with extras leftover for weekday breakfasts. And, best of all, they are very tasty!
I adapted my recipe from this one at Skinny Taste. Mine is not quite as skinny as the original with a little extra cheese and half whole eggs, but it still comes in at about two fat grams per muffin cup cup or about 4 fat grams for a 2 muffin cup serving, which is not too bad.
yield: 12 muffin cups or 6 (2 muffin cup) servings
cooking spray to spray the muffin cups with
3 cups shredded potatoes (I used Simply Potatoes.)
6 slices turkey bacon
1 cup egg whites (I used Just Whites.)
1/2 cup finely chopped red pepper (about 1/2 pepper)
1/2 cup shredded reduced fat cheddar cheese
salt and pepper to taste
Preheat oven to 375 degrees. Liberally, spray a 12 cup muffin tin with cooking spray. Salt and pepper potatoes to taste. Put 1/4 cup of potatoes into each muffin cup. Use a spoon to press the potatoes into the bottom and around the sides of the cups to form a crust. Bake for approximately 30 minutes or until potatoes begin to brown. Meanwhile, fry bacon in a dry skillet until crispy. Chop the bacon into small pieces. Beat together eggs and egg whites. Add bacon, cheese, red pepper, salt, and pepper to the eggs and stir. When the potatoes are done, add 3 Tbsp. of the egg mixture to each muffin cup. Return to the oven for approximately 20 minutes or until the eggs are set. Remove from the muffin tin and serve. You may need to run a knife around the edges before removing them from the tin.