Baked Egg "Muffins"
from the kitchen of MKA

- 6   Serving Size - 1 egg "muffin"   Points Plus per Serving - 2 Points+
Calories - 92.9,   Total Fat - 6.3g,   Carb. - 0.9g,   Protein - 8.1g,   Fiber - 0g

6 wonton wrappers ( found in refrigerated section of grocery store)
6 whole eggs ( I used large eggs)
salt and fresh ground pepper
dried parsley or dried herb of your choice ( optional)
1/4 cup shredded Parmesan cheese
chopped fresh parsley or chives or herbs of your choice for garnish ( optional)

1. Preheat oven to 375 degrees F.  Spray 6 wells of nonstick muffin tin with cooking spray.  Insert ONE wonton wrapper to each well, pressing down.  ( it's ok if it pops back up, the egg will keep in in place)

2.  Crack one egg per wonton wrapper.  Place in the middle. ( Its ok if it looks like part of the whites are seeping out of the wrapper. )  Sprinkle each egg with salt, pepper and dried parsley ( if using).  

3.  Bake eggs to desired doneness.  I baked mine for about 6 - 7 minutes.  You might want to go longer or shorter.  Just watch them.  

4.  Once out of the oven, sprinkle each with a bit of Parmesan cheese and garnish with fresh parsley or chives.