Spinach and Tomato Egg Cups
Nutritional Info
- Servings Per Recipe: 6
- 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
View full nutritional breakdown of Spinach and Tomato Egg Cups calories by ingredient
Introduction
Make ahead for quick and easy breakfast. Can be refrigerated for 5 days and frozen for 2 months. Try different variations too! Make ahead for quick and easy breakfast. Can be refrigerated for 5 days and frozen for 2 months. Try different variations too!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 chopped
6 tbsp Parmesan Cheese, shredded
1/2 C Parmesan Cheese, shredded
Tips
*Try different variations such as ham, sausage, onions, mushrooms or bell peppers
Directions
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.