Serves: 4
Total Calories: 89

4 eggs
4 tablespoons half and half, or milk, if desired
1/4 teaspoon salt
1/8 teaspoon pepper
1 tablespoon butter

1. Heat oven to 325°F. Butter four 6-oz. custard cups or large muffin cups. Place cups in 15x10x1-inch baking pan. Break 1 egg into each buttered cup. Add 1 tablespoon half-and-half to each. Sprinkle with salt and pepper top with butter.

2. Bake at 325°F. for 12 to 15 minutes or until eggs are set.

Nutrition Information Per Serving: Serving Size: 1/4 of Recipe * Calories: 120 * Calories from Fat: 90 * % Daily Value: Total Fat: 10 g 15% * Saturated Fat: 4 g 20% * Cholesterol: 225 mg 75% * Sodium: 230 mg 10% * Total Carbohydrate: 1 g 1% * Dietary Fiber: 0 g 0% * Sugars: 1 g * Protein: 7 g * Vitamin A: 10% * Vitamin C: 0% * Calcium: 4% * Iron: 4% * Dietary Exchanges: 1 Medium-Fat Meat, 1 Fat

Variations

Baked Eggs and Bacon: Place 1 slice cooked bacon around inside edge of each cup before adding egg. Continue as directed above.

Baked Eggs and Ham: Carefully press 1 square ham slice in bottom and up sides of each buttered cup. Prepare eggs as directed above. Cover loosely with foil. Bake as directed above. Sprinkle 1 tablespoon shredded Cheddar cheese over each baked egg. Cover let stand until cheese is melted.

Baked Eggs and Hash: Spoon 1/4 cup corned beef hash into each cup make indentation in center. Break egg into each indentation. Continue as directed above.

Baked Eggs in Toast Cups: Remove crust from 4 bread slices. Spread butter on both sides of each slice. Press bread slice into each cup. Break egg over each bread slice. Continue as directed above. If desired, serve with Cheese Sauce recipe in Salads, Vegetables & Sides

Nutritional Facts:

Serves: 4
Total Calories: 89
Calories from Fat: 67

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