Cooking Instructions
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Step 1
For roasted bell pepper, either use a jarred bell pepper or roast your own by heating the oven to 400 degrees F (200 degrees C) and placing the pepper on a baking sheet lined with aluminum foil (to catch juices and make for easier cleanup). Roast for 25-30 minutes or until skin is blackened and pepper inside is soft. Transfer to a bowl and cover tightly with saran wrap. Cool completely, then peel and seed the pepper.
Step 2
Preheat oven to 350 degrees C (180 degrees C).
Step 3
Spray vegetable spray into 4 regular sized muffin tins.
Step 4
Place a slice of
Canadian Bacon (4 slices)
in each of the prepared tins and press it into the muffin form.
Step 5
Dice the
Bell Peppers (85 g)
into 1/2-inch pieces and divide evenly among the muffin tins.
Step 6
Whisk the
Eggs (4)
in a small bowl and season with the
Salt (3 g)
and
Freshly Ground Black Pepper (as needed)
. Divide the eggs among the muffin tins.
Step 7
Sprinkle each of the egg cups with
Shredded Part-Skim Mozzarella Cheese (40 g)
.
Step 8
Bake for 12-15 minutes until the center is just set.
Step 9
Turn up the oven to broil and continue to cook for 1-2 minutes to brown the top lightly.
Step 10
Remove from the oven and let rest for 1-2 minutes. Use a sharp knife to loosen the edges of the egg cups and transfer to a platter or plate. Sprinkle with
Fresh Parsley (to taste)
.
