Karen's Grab & Go Egg Cup
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 182.6
- Total Fat: 11.2 g
- Cholesterol: 190.8 mg
- Sodium: 245.6 mg
- Total Carbs: 9.5 g
- Dietary Fiber: 2.0 g
- Protein: 13.2 g
View full nutritional breakdown of Karen's Grab & Go Egg Cup calories by ingredient
Introduction
This is REALLY YUMMY!! Even hubby LOVED it and wants me to make it more often!!!I put this under vegetarian because there was not other category it fit in. Should be an egg dish. This is REALLY YUMMY!! Even hubby LOVED it and wants me to make it more often!!!
I put this under vegetarian because there was not other category it fit in. Should be an egg dish.
Number of Servings: 6
Ingredients
-
4 colors of bell peppers
1/2 Yellow onion
1/2 cup mushrooms
6 Cherry Tomatos
2 cups (or more) of fresh baby spinach
6 eggs
1 cup skim milk
1 cup of Mexican Cheddar Jack (or your fav) cheese
1 tsp or so of Olive oil
Pam spray
Spices (add to taste):
Garlic Powder
Mrs Dash Southwest seasoning
Pink Salt
Black Pepper
Dried Thyme
Tumeric
Tips
Use what you have . . . clean out the frig of leftovers. Add meat or bacon or sausage if you'd like. No mistakes!! ENJOY!!
Directions
Diced up 4 different colors of bell peppers (a little less than 1/4 cup each)
Diced up 1/2 yellow onion (about 1/4 cup)
Chopped up mushrooms (about 1/2 cup)
Throw these in the skillet with about 1 tsp or so of Olive oil - added the following seasonings:
Garlic Powder - dash or to taste
Mrs Dash Southwest seasonings - dash or to taste
Pink salt - dash or to taste
Black pepper - dash or to taste
Dried Thyme - very small pinch (1st time to use it - didn't want to overpower)
Tumeric - very small pinch (1st time to use it - didn't want to overpower)
Saute to desired doneness, then throw in a couple of handfuls of fresh baby spinach and cook until wilted.
In a separate bowl, add 6 eggs and about 1 cup of skim milk
Get out your muffin tin, spray it well with some Pam spray (the more the better) spoon in the vegi mixture evenly into each opening, poor the egg mixture into each opening.
Then sprinkle your favorite cheese (I used a Mexican Cheddar Jack mix) - about 2 tsp each opening, mix with a fork to make sure eggs and cheese are mixed with the vegis.
Take some cherry tomatoes, cut them in half and drop one half in the middle of the opening, then sprinkle with a tiny bit more cheese.
Put in a preheated 350 degree oven for about 45 minutes. Could go to an 1 but 45 min was about perfect. Then they aren't too done for reheating the next day.
ENJOY!!!!
Serving Size: Makes 12 - Serving size: 2 each
Number of Servings: 6
Recipe submitted by SparkPeople user MAKEUPLADY2015.
Diced up 1/2 yellow onion (about 1/4 cup)
Chopped up mushrooms (about 1/2 cup)
Throw these in the skillet with about 1 tsp or so of Olive oil - added the following seasonings:
Garlic Powder - dash or to taste
Mrs Dash Southwest seasonings - dash or to taste
Pink salt - dash or to taste
Black pepper - dash or to taste
Dried Thyme - very small pinch (1st time to use it - didn't want to overpower)
Tumeric - very small pinch (1st time to use it - didn't want to overpower)
Saute to desired doneness, then throw in a couple of handfuls of fresh baby spinach and cook until wilted.
In a separate bowl, add 6 eggs and about 1 cup of skim milk
Get out your muffin tin, spray it well with some Pam spray (the more the better) spoon in the vegi mixture evenly into each opening, poor the egg mixture into each opening.
Then sprinkle your favorite cheese (I used a Mexican Cheddar Jack mix) - about 2 tsp each opening, mix with a fork to make sure eggs and cheese are mixed with the vegis.
Take some cherry tomatoes, cut them in half and drop one half in the middle of the opening, then sprinkle with a tiny bit more cheese.
Put in a preheated 350 degree oven for about 45 minutes. Could go to an 1 but 45 min was about perfect. Then they aren't too done for reheating the next day.
ENJOY!!!!
Serving Size: Makes 12 - Serving size: 2 each
Number of Servings: 6
Recipe submitted by SparkPeople user MAKEUPLADY2015.