Recipes

Breakfast Egg Cups

Breakfast Egg Cups 
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Breakfast Egg Cups 

0 from 0 votes
Cuisine: Diabetes Friendly, Gluten Free, Vegetarian, 30 Minute MealsDifficulty: Medium
Servings

6

servings
Prep time

5

minutes
Cooking time

25

minutes
Calories

60

kcal

    Ingredients

    • 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

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