Southwestern Baked Egg Cups
Red bell pepper, oregano, cumin and chili powder team with Parmesan cheese in these savory baked egg cups. Sprinkle them with a bit more Parmesan cheese and smoked paprika before baking for a flavor accent.
Ingredients:
- 1 cup Kellogg’s® All-Bran® Original cereal
- 1/4 cup freshly grated Parmesan cheese
- 1/4 cup unsalted butter, melted
- 2 1/2 tablespoons whole wheat pastry flour
- 1/4 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
- 4 eggs
- 1 tablespoon fat-free milk
- 1/4 teaspoon hot pepper sauce
- 2 teaspoons olive oil
- 1/2 cup finely chopped red bell pepper
- 2 green onions, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon dried oregano leaves
- 1/2 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/4 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
- 1 tablespoon freshly grated Parmesan cheese
- 1 1/2 teaspoons smoked paprika
Directions:
1. For crust, place KELLOGG’S ALL-BRAN Original cereal in food processor bowl. Cover and pulse about 15 seconds or until finely ground. Add 1/4 cup Parmesan cheese, butter, pastry flour, 1/2 teaspoon salt and 1/4 teaspoon pepper. Cover and process until well mixed. Press mixture on bottoms and slightly up sides of six 2 1/2-inch muffin pan cups coated with cooking spray. Bake at 350° F about 7 minutes or until toasted.
2. Meanwhile, for eggs, in medium bowl whisk together eggs, milk and pepper sauce. Set aside.
3. For vegetables, in small skillet heat oil over medium heat. Add red pepper, green onions and garlic. Cook, stirring frequently, for 2 minutes. Stir in oregano, cumin, chili powder, 1/4 teaspoon salt and 1/4 teaspoon pepper. Cook and stir for 1 minute more. Combine with egg mixture.
4. Pour egg mixture over crusts in muffin pan cups. Sprinkle with 1 tablespoon Parmesan cheese and paprika. Bake at 350° F about 25 minutes or until knife inserted near center comes out clean. Let stand for 5 minutes. Loosen edges by running narrow spatula around edges. Remove egg cups from pan. Serve immediately.
