Egg Cups

Such a cute and tasty breakfast!

Egg Cups
4 slices light bread, crusts removed
butter spray
2 eggs
1 egg white
2 tsp dried chives
1/4 teaspoon salt
1/8 teaspoon pepper
cooking spray
1/4 cup shredded reduced fat cheddar cheese

Flatten bread with a rolling pin. Spray butter spray on one side of each slice. Press bread buttered side down into four muffin cups. Bake in preheated 350° oven for 12-15 minutes or until lightly toasted. Meanwhile, in a bowl, beat eggs, egg white, chives, salt and pepper. Spray skillet with cooking spray. Add egg mixture; cook and stir until eggs are completely set. Spoon into bread cups; sprinkle with cheese. Bake 1-2 minutes longer or until cheese is melted.
Yield: 2 servings. Per serving (2 cups)= 195 Calories; 8g Fat (34.3% calories from fat); 16g Protein; 20g Carbohydrate; 5g Dietary Fiber; 197mg Cholesterol; 649mg Sodium. Exchanges: 0 Grain(Starch); 1 Lean Meat; 1/2 Fat.