Morning Glory Cups

Recipe By Garth Lamson
Category Atkins; Breakfast; Camping
Main Ingredient Egg
Cuisine Style French
Yield 4 Serving
Preparation Time 5 min
Cooking Time 30-35 min
Equipments 4 oz Molds or Ramekins; Cookie Sheet; Rolling Pin

4 slices Oroweat Low Carb Bread
4 small Cherry tomatoes, cut in half
1 oz Monterey jack cheese, finely grated


cooked bacon, crumbled
Chorizo sausage, cooked and crumbled
Montreal Steak Spices
Onion, chopped
Scallion, chopped
Preheat oven at 400F.

1. Using a rolling pin, roll out your oroweat bread. Butter the bread that will be facing up, the part your will fill as the cup. Set aside.

2. Using a pastry brush, butter the inside of your 4, 4 oz ramekins.

3. Press the bread into the ramekins with the buttered side facing up.

3. Drop one egg, yolk and whites, in to each of the pressed bread bowls. Then add your other fillings. It is really up the individual. We found that simple is best. If you use our recipes, we added a cherry tomato cut in half, a bit of chopped onion.

4. Put in your egg cups in to a 400F oven for 30 minutes or until the eggs are finished cooking through. As you remove, immediately add your grated cheese of choice and parsley. Serve hot, in or out of the your ramekins.
Per Serving: 92 Calories; 2 g Fat; 1 g Sat Fat; 6 mg Cholesterol; 180 mg Sodium; 10 g Carb; 3 g Fiber; 7 g Protein.

Created for Lamson Adventures Copyright
2003, Lamson Adventures Lo-carb Recipes.

If you have comments, suggestions, or questions about these places, email me
at Lamson Adventures Mailer. All nutrition is based on USDA site.
Please ensure you verifty all recipes you use at home.

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