Post by amarante on Oct 22, 2016 11:36:33 GMT -5
Muffin-Cup Soufflé
Source: Editors of Southern Living Magazine - One-Dish Wonders
Fresh and floral, grated ginger elevates the basic bacon-and-egg dish to a whole new level. No fresh ginger roots on hand? Sub one teaspoon of ground ginger instead.
6 cooked bacon slices, chopped
1/2 cup chopped green onions
1 Tbsp. grated fresh ginger
1/4 tsp. freshly ground black pepper
6 large eggs
4 large egg whites
1 cup low-fat milk
1/4 tsp. table salt
12 paper baking cups
Vegetable cooking spray
Soy sauce
1.Preheat oven to 325°. Stir together bacon, green onions
ginger, and pepper.
2.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.
3.Divide egg mixture among paper baking cups; top with bacon mixture. Bake at 325° for 25 minutes or until tops begin to brown. Cool on a wire rack 3 minutes. Serve each soufflé with soy sauce. (Makes 1 dozen)”
Source: Editors of Southern Living Magazine - One-Dish Wonders
Fresh and floral, grated ginger elevates the basic bacon-and-egg dish to a whole new level. No fresh ginger roots on hand? Sub one teaspoon of ground ginger instead.
6 cooked bacon slices, chopped
1/2 cup chopped green onions
1 Tbsp. grated fresh ginger
1/4 tsp. freshly ground black pepper
6 large eggs
4 large egg whites
1 cup low-fat milk
1/4 tsp. table salt
12 paper baking cups
Vegetable cooking spray
Soy sauce
1.Preheat oven to 325°. Stir together bacon, green onions
ginger, and pepper.
2.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.
3.Divide egg mixture among paper baking cups; top with bacon mixture. Bake at 325° for 25 minutes or until tops begin to brown. Cool on a wire rack 3 minutes. Serve each soufflé with soy sauce. (Makes 1 dozen)”