Why I Love This Recipe
Per Serving: Calories 174; Protein 13 g; Fat 12 g; Carbs 5 g; Sugar 4 g; Sodium 201 mg
Ingredients You'll Need
Vegetable cooking spray
3 tablespoons fat free half & half
1/4 teaspoon butter
2 tablespoons shredded cheese
1 teaspoon cooked, crumbled bacon (optional)
Salt and black pepper to taste
Preheat oven to 325 degrees. Coat a custard cup with the vegetable spray and break the egg into it, leaving the yolk intact. Pour half & half over the egg until just the top of the yolk is peeking through. Dot with butter and sprinkle shredded cheese and bacon on top. Season with salt and pepper.
Place custard cup on a cookie sheet and bake for 12-18 minutes, depending on how you like your eggs. (I baked the one in the photo for 18 minutes and it is more set. The yolk would still be very soft at 12-15 minutes.) Makes 1 serving.