Baked Eggs with Swiss and Canadian Bacon

This morning, I'm baking eggs.  Yep, baking.  This adds a new dimension to my egg repertoire, and a nice change of pace from the typical.  This recipe for two, with eggs, Swiss cheese, and Canadian bacon, is so simple.  It's a great start to my low-carb weekend!  You could change this up with different cheeses, or regular bacon.  If you want to add a nutritional boost, start with a spoonful of sauteed spinach and onions!  (I'll try that next time.)

BAKED EGGS WITH SWISS AND CANADIAN BACON
Preheat oven to 350 degrees Farenheit
Spray two 4 oz. ramekins with cooking spray

2 eggs
2 slices Canadian Bacon
2 thin slices Alpine Lace Reduced-Fat Swiss Cheese (about 1 oz. total)
2 tablespoons non-fat milk
salt and pepper to taste

Break eggs into ramekins.  Top each with 1 tablespoon milk.  Cut bacon and cheese into small pieces.  Toss together.  Divide and sprinkle half over each egg.  Season top of each with salt and pepper to taste

Place ramekins on baking tray and bake for 15-18 minutes or until whites are opaque and yolk is the way you like it.  Check yolks with a butter knife as you get close to the 15-minute mark.

Pete, my kitchen helper (?)...