Bacon, Egg and Cheddar Cups

4 slices Canadian Bacon

4 large eggs, lightly beaten

1/4 cup chopped cherry tomatoes

1/4 cup fat free croutons, crumbled

2 Tablespoons shredded reduced fat cheddar cheese

*1/4 teaspoon powdered mustard

* 2 Tablespoons green onions, sliced

*2 wedges Light Laughing Cow Garlic and Herb Cheese

*Salt and freshly ground black pepper to taste

* my changes to the recipe

1. Preheat oven to 350

2. Place a slice of bacon in each of four 8 ounce custard cups sprayed with non stick spray.( Note, I would dice up the bacon so it will be easier to eat.)

3. Beat eggs with laughing cow cheese wedges, powdered mustard, salt and pepper, use a wire whisk, it won’t completely incorporate but it will break up into little pieces.

4. Pour egg cheese mixture over Canadian bacon, top with croutons, shredded cheese and green onions, place cups on baking sheet and bake until eggs are set.

With my addition of laughing cow cheese it took 25 minutes to set the eggs.

With the laughing cow cheese each egg cup is 3.5 WWPP with out the LC cheese they would be just 3 WWPP