Veggie egg cups | WW USA
Veggie egg cups
| Total Time: 30 min |
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) | Egg 5 large egg(s) |
| Tomato 1 cup(s), chopped | Fat free skim milk 2 Tbsp |
| Crumbled feta cheese 6 Tbsp | Kosher salt ¼ tsp |
| Dill 1 Tbsp, chopped, or ¾ tsp dried dill | Black pepper ¼ tsp |
Instructions
- 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.
- 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.
- Serving size: 1 egg cup