Easy Veggie Egg Cups
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.
Servings: 3 egg cups
- 6 eggs whole eggs, large
- 3 TB 1% milk
- ground pepper, to taste
- 1/4 cup fresh spinach, chopped
- 1/4 cup bell pepper, minced
- 1/4 cup shredded 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.