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Italian Breakfast Eggs by Bev Laumann

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  • Italian Breakfast Eggs by Bev Laumann

    olive oil or non-stick vegetable spray
    
1/3 cup grated low-fat mozzarella cheese

    2 eggs

    3 egg whites

    1/4 cup low-fat milk
    
1/4 tsp. ground nutmeg

    dash salt

    Preheat oven to 350 degrees F.

    Fill a large roasting or baking pan or a shallow casserole dish with about three-quarters of an inch of warm water and set it on a shelf in the center of the oven. Coat the insides of four custard dishes with olive oil or a non-stick vegetable oil spray. Thoroughly whisk together the eggs, egg whites, milk, nutmeg, and salt. Divide among the custard cups. Sprinkle with the grated cheese. Set the cups into the water in the oven. Bake at 350 degrees F. until eggs are set, about 15 to 18 minutes. Carefully remove cups and dry before serving.
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