Muffin-Cup Soufflés

By LRay

Carolyn O'Neil, The Slim Down South Cookbook, Oxmoor House, 2013, Southern Living

JANUARY 2014

Ingredients

• 6 cooked bacon slices, chopped
• 1/2 cup chopped green onions
• 1 tablespoon grated fresh ginger
• 1/4 teaspoon freshly ground black pepper
• 6 large eggs
• 4 large egg whites
• 1 cup low-fat milk
• 1/4 teaspoon table salt
• 12 paper baking cups
• Vegetable cooking spray
• Soy sauce

Details

Servings 12
Adapted from myrecipes.com

Preparation

Step 1

Preheat oven to 325°. Stir together bacon, green onions, ginger, and pepper. Whisk together eggs, egg whites, milk, and salt in a medium bowl. Place paper baking cups in a 12-cup muffin pan, and coat with vegetable cooking spray. Divide egg mixture among paper baking cups; top with bacon mixture. Bake 25 minutes or until tops begin to brown. Cool on a wire rack 3 minutes. Serve each soufflé with soy sauce.