Breakfast Egg CupsSubmitted by: DEWEY101
1 15 oz. carton of Egg Beaters
4 large fresh eggs
1 box frozen spinach (thawed)
3/4 cup 2% milk cheddar cheese
Mix Eggs, Egg Beaters and Spinach in Large bowl. Fill foil cups in muffin pan and cook for 20-25 minutes. (the eggs expand slightly when they cook so leave a sliver of room on the very top) After they're baked...sprinkle with cheese and serve. Store in tupperware for a quick healthy breakfast..30 seconds in the microwave! Makes 16 cups. Eight 2 cup servings.
Number of Servings: 8
Recipe submitted by SparkPeople user DEWEY101.