Ham, Cheese-n-Egg Cups

By CorbettCook

Makes 12 servings

Nutrition Analysis
Calories 132 , Total Fat 6g , Saturated Fat 3g , Sodium 541mg , Carbohydrates 5g , Dietary Fiber <1g , Protein 16g , Calcium 234mg

Ingredients

• 12 (1-ounce) slices reduced-sodium Virginia or Black Forest ham*
• 3 (1-ounce) slices 100% whole-grain or white bread, each torn into 4 pieces
• 1 1/2 cups (12 fluid ounces) fat-free egg substitute
• 3 cups Cabot 50% Reduced Fat Cheddar, grated (12 ounces)
• 1/4 teaspoon ground black pepper, or to taste
• 3 tablespoons chopped fresh chives
• *Choose thick slices of ham with small diameter instead of thin slices with larger diameter.

Details

Servings 12
Adapted from cabotcheese.coop

Preparation

Step 1

1. Place rack in middle of oven and preheat oven to 400°F. Lightly coat 12-cup muffin tin (with 4-ounce cups) with cooking spray.

2. Gently fit one ham slice into each cup (edges will stick up). Add some of bread in center of each, then pour egg substitute on top. Sprinkle with cheese, then with pepper.

3. Bake for 15 minutes, or until set. Remove from muffin tin, sprinkle with chives and serve.