Veggie egg cups
2
Points®
Total Time
30 min
Prep
10 min
Cook
20 min
Serves
6
Difficulty
Easy
This easy grab-and-go breakfast option is infinitely adaptable. You can use any vegetable, herb, and cheese combo you have on hand. Try broccoli, shallots and cheddar; red capsicums, Italian seasoning and mozzarella; or spinach, oregano and Parmesan. The amounts listed here give you six egg cups, but you can easily double everything to fill a 12-cup muffin tin. Store leftovers in the fridge for up to 4 days, and reheat in the microwave on High for 30 seconds to 1 minute.
Ingredients
Tomato(es)
2 medium, (Roma variety), cut into 1cm pieces
Reduced fat feta cheese
100 g, crumbled
Fresh dill
1 tbs, chopped
Egg(s)
5 medium
Skim milk
2 tbs
Oil spray
1 x 3 second spray(s)