Veggie egg cups
SmartPoints® value per serving
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.
125 g, quartered
Reduced fat feta cheese
75 g, crumbled
1 tbs, chopped
1 x 3 second spray(s)
- Preheat oven to 180°C. Lightly spray a 6-hole (80ml) capacity non-stick muffin tray with oil. Divide tomatoes, feta and dill evenly among muffin holes.
- Whisk eggs and milk in a large jug. Season with salt and pepper. Pour mixture evenly into prepared muffin tray. Bake for 20 minutes or until set. Run a spatula around edge of each egg cup and gently remove from pan.
TIP: These veggie cups can also be cooked in a silicone muffin tray.