Breakfast Egg Cups
Servings
6
servingsPrep time
5
minutesCooking time
25
minutesCalories
60
kcalIngredients
Non-stick cooking spray
4 eggs
1/4 cup low-fat milk
1 cup frozen spinach, thawed
1/4 tsp salt
1/8 tsp black pepper
INSTRUCTIONS
- Preheat oven to 350˚. Spray six cups of a muffin tin with non-stick cooking spray.
- Crack eggs into a bowl. Beat eggs.
- Add milk, spinach, salt, and black pepper. Stir to mix.
- Pour egg mixture into 6 muffin cups. Bake for 20 to 25 minutes, until the tops of the egg cups are puffed.
- Store in an airtight container in the refrigerator for 1 week. To reheat, cook in the microwave for 45 to 60 seconds until hot.
Notes
- Nutrition Facts (per serving): 60 calories; fat 3.5g; saturated fat 1g; trans fat 0g; cholesterol 125mg; sodium 190mg; carbohydrates 1g; dietary fiber 0g; sugar 1g; protein 5g; vitamin d 1mcg; calcium 45mg; iron 1mg; potassium 46mg
- Serving Size: 1 Egg Cup