1 point egg cups!
Make It:
1. Preheat oven to 375°. Trim crusts from bread (I use 647-1 point each; you’re really using half a slice weight wise, but it’s still 1 point). With a rolling pin, roll out bread slices until they are as thin as pie crust (about 1/8″).
2. Line individual cups of a muffin pan with bread, pressing into the bottom and allowing edges to overhang slightly. I then put a spray of spray butter in each. Bake for 5 – 10 min to crisp bread.
3. Remove pan from oven. Arrange a quarter slice of cheese in the bottom of each bread cup (I use FF Great Value or Borden), then break an egg into each one. Season lightly with salt and pepper, then top with diced ham (or don’t, your call!).
4. Return pan to oven. Bake until egg whites are set and the yolks are set but slightly runny (or more if you’d like), about 18 – 20 min.