Email Link SMS X Search Clock Right Arrow Caret down Caret up Caret left Caret right Thumbs up Speech Audio on Replay Plus Minus

Advertisement

Muffin Tin Customizable Veggie Egg Cups

by Merle O'Neal featured in 3 Muffin Tin Healthy Breakfasts #TastyFreshFriday

Under 30 min

Under 30 min

Ingredients

for 6 servings

  • 5 eggs
  • salt, to taste
  • pepper, to taste

Mix and match fillings

  • fresh spinach, chopped
  • tomato, diced
  • onion, finely diced
  • bell pepper, finely diced
  • broccoli, cut into small florets
  • cheddar cheese
    Calories 75
    Fat 4g
    Carbs 0g
    Fiber 0g
    Sugar 0g
    Protein 6g

Estimated values based on one serving size.

Advertisement

Preparation

  1. Preheat oven to 350ºF (180ºC).
  2. In a greased muffin tin, place your desired combination of fillings into each muffin cup.
  3. In a measuring cup, add salt and pepper to eggs and beat the eggs until smooth.
  4. Season each cup with salt and pepper.
  5. Pour the beaten eggs into each muffin cup until the liquid almost reaches the top.
  6. Bake at 350°F (180°C) for 20 minutes, until set.
  7. Enjoy!
 

Advertisement

Advertisement

Advertisement

More like this