Veggie egg cups
1 - 2
PersonalPoints™ per serving
1 hr 40 min
This easy grab-and-go breakfast option is infinitely adaptable. You can use any vegetable, herb, and cheese combo you have on hand.
Calorie controlled cooking spray
Light Feta Cheese
60 g, crumbled
180 g, chopped
¾ teaspoons, level
Egg, whole, raw
5 medium, raw
- Preheat the oven to 180°C, fan 160°C, gas mark 5. Mist a 6-hole nonstick muffin tin with cooking spray. Divide the tomatoes among the muffin holes, then evenly sprinkle the feta and dill over the tomatoes.
- In a medium bowl, whisk together the eggs and milk. Season with salt and pepper, then pour the mixture into the muffin holes. Bake for 20 minutes, or until set. Run a thin knife or spatula around the edge of each egg cup and gently remove from the tin.
Store leftovers in the fridge for up to 4 days, and reheat in the microwave on High for 30 seconds to 1 minute.