With Breakfast being the most important meal of the day, you really have to choose what you eat wisely. I'm the kind of person that can't eat the same thing more than twice per week. I like to mix it up and try new things. Even if it's pancakes, I'll mix it up. Chocolare Hazelnut pancakes one day, Banana pancakes the next. And don't get me started on waffles!
They say the size of your breakfast will determine your appetite for the rest of the day. My routine is usually a small breakfast, light snack on the slow work days, heavy lunch, and then a light dinner (since dinner time always fluctuate).
This recipe that I'm sharing today is actually adapted from one of the Weight Watchers cookbooks that I got from the Greek Festival on my birthday. This is so easy to make, and so tasty! I was genuinely full from one cup. I used a disposable foil 4 oz. cup, but your muffin/cupcake pan will also work for this recipe. And for anyone on Weight Watchers, this recipe is worth 3 points (maybe 2 because of the smaller sized dish that I used).
NOTE: Fresh fruit slices make a delicious and attractive accompaniment to the eggs.
Bacon, Egg & Cheddar Cups
- 4 slices Canadian bacon, turkey bacon, or turkey salami
- 4 large eggs, lightly beaten
- 1/4 cup chopped tomatoes (feel free to use cherry or grape tomatoes if you have it)
- 1/4 cup fat-free croutons, crumbled (these make a great seasoning)
- 2 tablespoons shredded reduced-fat Cheddar cheese
- 1 sprig parsley or chervil
- Preheat oven to 350°F.
- Place 1 slice bacon or salami in each of four custard cups. (I used a 4 oz. but feel free to use an 8 or 10 ounce cup). Pour eggs evenly into cups. Top evenly with tomatoes, croutons and Cheddar.
- Place cups on baking sheet and bake until eggs are just set, about 20 minutes (it seems excessive, but trust me it takes 20 minutes). Garnish with parsley, serve and enjoy!