This one is so easy it's silly, really!! This could be a Soft Stage food since the egg is cooked to your liking and leaving the yolk slightly runny would help it sit in a new pouch easier. It's creamy and cheesy and just the right size to make it very pouch-friendly.

I've seen this recipe a lot and it's always named something else......it's old-fashioned and simple, but really comforting. Double, triple or make a hundred of them to suit the crowd you're cooking for. (In that case you can do them in a shallow casserole dish and increase the cooking time.) 

Vegetable cooking spray
1 egg
3 tablespoons fat free half & half
1/4 teaspoon butter
2 tablespoons shredded cheese
1 teaspoon cooked, crumbled bacon (optional)
Salt and black pepper to taste

Preheat oven to 325 degrees.  Coat a custard cup with the vegetable spray and break the egg into it, leaving the yolk intact. Pour half & half over the egg until just the top of the yolk is peeking through. Dot with butter and sprinkle shredded cheese and bacon on top. Season with salt and pepper.

Place custard cup on a cookie sheet and bake for 12-18 minutes, depending on how you like your eggs.  (I baked the one in the photo for 18 minutes and it is more set. The yolk would still be very soft at 12-15 minutes.)  Makes 1 serving.