They are super easy, and so versatile. You can make a batch of 6 or double it for 12, whatever you need, and keep them in the refrigerator so you can heat them up for a quick no-prep morning protein.
Course brunch, Main Dish
Keyword muffin tin
Prep Time 10minutes
Cook Time 15minutes
Total Time 25minutes
Servings 3egg cups
Author Rosanne Rust MS RDN, www.rustnutrition.com
5eggswhole eggs, large
3TB 1% milk
ground pepper, to taste
1/4cupfresh spinach, chopped
1/4cupbell pepper, minced
1/4 cupshredded Swiss cheese
Preheat oven to 350 degrees F.
Crack eggs into medium bowl and scramble with milk. Add fresh ground pepper and mix. Set aside.
Spray a 6-cup muffin tin with vegetable oil spray.
Divide the vegetables and cheese evenly into 6 muffin cups.
NOTE: Double the recipe to make 12 muffins.
ADD-IN: You can add any chopped vegetable or type of cheese you like here. Great combinations include goat cheese with asparagus; spinach and Swiss' peppers, onions, tomatoes with Colby.
Pour egg mixture into each muffin cup, filling 2/3 of cup. Pictured here, I made two plain cups for my son.
Bake in 350F oven for 12-15 minutes, until firm, but not overly browned. Let cool for 5 minutes, then remove from muffin tin and serve warm.
Leftovers can be wrapped in plastic wrap and stored in the refrigerator for 2 days. When ready to eat, remove plastic wrap and reheat in microwave safe plate or warm oven.
Easy Veggie Egg Cups https://rustnutrition.com/blog/2018/07/11/easy-veggie-egg-cups/ July 11, 2018