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, 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. Store leftovers in the fridge for up to 4 days, and reheat in the microwave on High for 30 seconds to 1 minute.
1 cup(s), chopped
Crumbled feta cheese
1 Tbsp, chopped, or 3/4 tsp dried dill
5 large egg(s)
Fat free skim milk
- 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.
- 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.
- Serving size: 1 egg cup