Company Egg Cups

Similar to miniature quiches, these egg cups are fun to serve, but you don't really have to wait for company to try them.

                                                                                    Makes 4 servings

¼         cup each finely chopped mushrooms, onion, and green bell pepper

2          cloves garlic, finely chopped

½         teaspoon dried oregano

            Salt and pepper to taste

2          teaspoons reduced-calorie margarine

4          slices thin-sliced whole wheat bread (½-ounce slices)

1          cup liquid egg substitute (or 4 eggs scrambled)

4          teaspoons grated Parmesan cheese

 Gather your ingredients.  Preheat oven to 375°.

Heat a small nonstick skillet over medium heat.  Add mushrooms, onion, green pepper, and garlic. 

Sprinkle with oregano, salt, and pepper.

  

Cook, stirring frequently, until vegetables are tender, about 5 minutes.  Add small amounts of water if necessary to prevent sticking.

Spread ½ teaspoon of margarine on each slice of bread.  

Press each slice, margarine-side down, into the cup of a muffin pan, forming a cup.

Divide vegetable mixture evenly into the crusts.  

Fill with egg substitute (or real eggs). 

Sprinkle 1 teaspoon of Parmesan cheese over the top of each cup.

Bake, uncovered, 15 minutes, or until eggs are set.

Serve with a side of fruit!

Each Serving Provides

Calories 118   

Total Fat 4.1g  

Cholesterol 3mg  

Sodium 240mg

Total Carbohydrate 9.6g   

Dietary Fiber 1.7g   

Protein 10.3g