Bacon, Egg, and Cheese Cups

Most weekdays breakfast consists of a Greek yogurt and fruit or a very quick saute of vegetables to which I add an egg and an egg white for a frittata lite. On the weekends, I like to glam it up a bit, so I decided to make these simple bacon, egg, and cheese cups. They're quick and easy and reheat well.

Servings: 4 (3 PP each)
4 slices Canadian bacon
4 large eggs, lightly beaten
1/4 cup chopped cherry tomatoes
1/4 cup fat free croutons, crumbled
2 tbs shredded reduced fat cheese
1 sprig parsley or chervil

Preheat oven to 350 degrees.

Place 1 slice Canadian bacon in each of four 8-10 ounce custard cups. Pour eggs evenly into cups. Top evenly with chopped tomatoes, croutons, and cheese.

Place cups on a baking sheet and bake until eggs are just set, about 20 minutes. Garnish and serve.
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TASTE NOTES
These egg cups were not rocket science, but they were delicious and would be lovely at a brunch. I ate leftovers (a quick heat in the microwave) and enjoyed them just as much. While the slice of bacon makes a nice cup, when I make these again for "everyday" consumption, I'll chop the bacon just to make it easier to eat.