Veggie egg cups
SmartPoints® value 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
180 g, chopped
1 tablespoons, chopped
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.