Breakfast Egg Cups
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 15 oz. carton of Egg Beaters4 large fresh eggs1 box frozen spinach (thawed)3/4 cup 2% milk cheddar cheese
Preheat oven to 250 degrees.
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.
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.
Nutritional Info Amount Per Serving
- Calories: 124.3
- Total Fat: 6.8 g
- Cholesterol: 114.3 mg
- Sodium: 310.3 mg
- Total Carbs: 2.1 g
- Dietary Fiber: 0.8 g
- Protein: 13.7 g
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