Spinach and Tomato Egg Cups
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
8 large Eggs .5 tsp Salt .25 tsp Pepper, black .125 cup Hunt's Fire Roasted Diced Tomato .5 cup Spinach, fresh chopped6 tbsp Parmesan Cheese, shredded 1/2 C Parmesan Cheese, shredded
Preheat oven to 400 F.
Get a 12 count muffin tin, and line with silicone liners, or use a silicone muffin pan. Or coat a regular muffin pan with non-stick cooking spray. Set aside.
In a large mixing bowl, crack in eggs and whisk together with salt and black pepper.
Divide spinach, tomatoes, and ½ c cheese between all 12 cups.
Pour egg evenly into cups (2/3 full)
Top with additional parmesan cheese.
Bake in preheated oven for 12 minutes, or until set.
Serving Size: Makes 6 servings (2 pieces each)
Number of Servings: 6
Recipe submitted by SparkPeople user AKEMP001.
Get a 12 count muffin tin, and line with silicone liners, or use a silicone muffin pan. Or coat a regular muffin pan with non-stick cooking spray. Set aside.
In a large mixing bowl, crack in eggs and whisk together with salt and black pepper.
Divide spinach, tomatoes, and ½ c cheese between all 12 cups.
Pour egg evenly into cups (2/3 full)
Top with additional parmesan cheese.
Bake in preheated oven for 12 minutes, or until set.
Serving Size: Makes 6 servings (2 pieces each)
Number of Servings: 6
Recipe submitted by SparkPeople user AKEMP001.
Nutritional Info Amount Per Serving
- Calories: 146.5
- Total Fat: 9.6 g
- Cholesterol: 256.4 mg
- Sodium: 502.5 mg
- Total Carbs: 1.3 g
- Dietary Fiber: 0.2 g
- Protein: 12.9 g
Member Reviews