As promised, today I will bring you a non-cupcake recipe! This is a recipe I found a few years ago in some magazine. I don't have a clue which magazine it was because I tore the page out, trimmed it down and neatly taped it to an index card. Yes, I know, I'm a dork. The original recipe called for heavy cream and some dots of butter. Once I started Weight Watchers last year I omitted those two ingredients in favor of a healthier breakfast I can have any day of the week. This recipe is for one egg cup. If you are cooking more than one, keep a close eye on them after 15 minutes so your egg yolks don't overcook!
Zesty Egg Cups
Makes 1 Egg Cup
Nonstick cooking spray
1 tsp plain breadcrumbs
2 tsp salsa
salt & pepper to taste
1 stick of low-fat string cheese, shredded
Preheat the oven to 350.
Spray the inside of a 2 ounce ramekin with cooking spray. Sprinkle the breadcrumbs into the ramekin, turning to coat bottom and sides. Gently spread the salsa over the breadcrumbs. Crack the egg into a small bowl, being careful not to the break the egg. Slide the egg into the ramekin. Sprinkle with salt and pepper to taste. Sprinkle the string cheese on top of the egg. Place the ramekin onto a baking sheet. Bake for 15 minutes until cheese is melted. If you are baking more than one egg, check on them every minute or so after 15 minutes.
Highly adapted from a recipe card found years ago :)
Pittsburgh area mom striving to provide clean, healthy, REAL food for her family!