Veggie egg cups
1
Points®
Temps total: 30 min • Préparation: 10 min • Cuisson: 20 min • Portions: 6 • Difficulté: Facile
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, scallion, and cheddar; red bell pepper, 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.
Ingrédients
Cooking spray
6 spray(s)
Tomato
1 cup(s), chopped
Crumbled feta cheese
6 tbsp(s)
Fresh dill
1 tbsp(s), chopped, or 3/4 tsp dried dill
Egg
5 large
Fat-free skim milk
2 tbsp(s)
Kosher salt
¼ tsp(s)
Black pepper
¼ tsp(s)
Instructions
1
Preheat oven to 350°F. Coat a 6-cup muffin tin with cooking spray. Divide tomatoes evenly among muffin cups. Sprinkle 1 tbsp cheese into each muffin cup, then sprinkle dill evenly into cups.
2
In a medium bowl, whisk together eggs, milk, salt, and pepper. Pour mixture evenly into muffin cups. Bake until set, 20-22 minutes. Run a thin knife or spatula around edge of each egg cup and gently remove from pan.
3
Serving size: 1 egg cup
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