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Veggie Egg Cups

Veggie egg cups

1
Points® value
Total Time
30 min
Prep
10 min
Cook
20 min
Serves
6
Difficulty
Easy
These cups can be filled with any combo of vegetable, herb, and cheese you have on hand. Broccoli, scallion, and cheddar? Yum. Red bell pepper, Italian seasoning, and mozzarella? Yes, please. Store them in the fridge for up to 4 days.

Ingredients

Cooking spray

6 spray(s)

Tomato

1 cup(s), chopped

Crumbled feta cheese

6 Tbsp

Dill

1 Tbsp, chopped, or ¾ tsp dried dill

Egg

5 large egg(s)

Fat free skim milk

2 Tbsp

Kosher salt

¼ tsp

Black pepper

¼ tsp

Instructions

  1. Preheat the oven to 350°F. Coat a 6-cup muffin tin with cooking spray. Divide the tomatoes evenly among the muffin cups. Sprinkle 1 tbsp cheese into each muffin cup, then sprinkle the dill evenly into the cups.
  2. In a medium bowl, whisk the eggs, milk, salt, and black pepper. Pour the mixture evenly into the muffin cups. Bake until set, 20 to 22 minutes. Run a thin knife or spatula around the edge of each egg cup and gently remove from the pan.
  3. Serving size: 1 egg cup

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