baked egg, spinach and tomato cups
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 265.1
- Total Fat: 17.8 g
- Cholesterol: 480.6 mg
- Sodium: 334.2 mg
- Total Carbs: 4.2 g
- Dietary Fiber: 1.1 g
- Protein: 21.2 g
View full nutritional breakdown of baked egg, spinach and tomato cups calories by ingredient
Introduction
grab and go breakfast option grab and go breakfast optionNumber of Servings: 4
Ingredients
-
10 large Egg, fresh, whole, raw
2.5 cup Baby Spinach (raw)
2.5 serving Cheese - Aged Cheddar KerryGold (Irish)-1 oz
1 cup cherry tomatoes Red Ripe Tomatoes
2 clove Garlic
1 dash Pepper, black
Directions
1. preheat oven to 400 F. Coast 12 muffin cups with nonstick spray.
2. crack the eggs into a large bowl. Add the garlic and pepper and whisk well. Stir in the cheese, spinach, and tomato.
3. Divide the egg mixture evenly among the muffin cups.
4. bake about 20 minutes and let cool.
5. store in fridge for up to 5 days or in the freezer up to 3months. reheat in the microwave for 1 - 2 minutes.
Serving Size: 3 cups
Number of Servings: 4
Recipe submitted by SparkPeople user THEPHI.
2. crack the eggs into a large bowl. Add the garlic and pepper and whisk well. Stir in the cheese, spinach, and tomato.
3. Divide the egg mixture evenly among the muffin cups.
4. bake about 20 minutes and let cool.
5. store in fridge for up to 5 days or in the freezer up to 3months. reheat in the microwave for 1 - 2 minutes.
Serving Size: 3 cups
Number of Servings: 4
Recipe submitted by SparkPeople user THEPHI.