I swear that I would be able to sell this at a restaurant... Very, very tasty.
Ingredients:
- 1 cup egg substitute (60 calories)
- 2 slices thinly sliced pre-cut bacon (using turkey bacon would lower calories, but I didn't have any on hand - these were 60 calories for 2 slices.)
- 2 Tbs. fat-free plain vanilla yogurt (20 calories)
- 1 slice fat-free Kraft Single (45 C)
- 1 Yukon Gold potato (110 C)
- 1/2 cup spray butter or any other non-fat butter substitute (20 C)
- Salt, pepper, onion powder, basil to taste
Directions:
Cut up your potato into small (home fry) pieces. Generously pour the spray butter at the bottom of a non-stick omelet pan. On medium, "fry" the potatoes (with salt, pepper, and onion powder) covered for 10 minutes, and uncovered for another 10. You may need to stir to ensure that the potatoes aren't sticking to the bottom of the pan.
Preheat your oven to 350 degrees. Spray non-stick cooking oil into two cups of a muffin pan.
In a bowl, whisk together the egg substitute, salt, pepper, onion powder, and yogurt. Make sure it is uniform consistency, and pour into the muffin pan, about 3/4ths full. Put your toppings (cut-up bacon, cheese, any vegetables you may want) on the top, and sprinkle basil over the top. Put into the oven for about 10 minutes - the egg "cupcakes" should be quite high, but there shouldn't be any runny liquid at all. Let sit for three minutes before carefully pulling them from the tins with a fork.
Serve egg muffins atop your "fried" home-style potatoes, and enjoy!
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