Breakfast Egg Cups

8 35 109
Ingredients Minutes Calories
Prep Cook Servings
10 min 25 min 6
Breakfast Egg Cups
Health Highlights


3 spray (about 1/3 second) Olive oil cooking spray
6 large Egg
1/4 cup Partly skimmed milk, 2% M.F.
1 dash Salt
1 dash Black pepper
1 medium pepper(s) Red bell pepper
3/4 cup Spinach
1/4 cup, shredded Cheddar cheese


1. Spray a muffin tin with cooking spray and preheat oven to 375°F.

2. Whisk the eggs and milk together in a bowl. Season with salt and pepper.

3. Dice the bell pepper into small pieces. Stack the spinach leaves, roll them up, and slice them thin. (This method is called chiffonade.) Add the peppers, spinach, and shredded cheddar to the egg mixture.

4. Fill muffin cups 3/4 full and bake for 20 to 25 minutes until centers are set and no longer runny.

5. Allow to cool slightly before serving.



are an excellent source of protein and contain important B vitamins!

Nutrition Facts

Per Portion

Calories 109
Calories from fat 66
Calories from saturated fat 25.1
Total Fat 7.3 g
Saturated Fat 2.8 g
Trans Fat 0.1 g
Polyunsaturated Fat 1.1 g
Monounsaturated Fat 2.4 g
Cholesterol 222 mg
Sodium 158 mg
Potassium 154 mg
Total Carbohydrate 2.6 g
Dietary Fiber 0.3 g
Sugars 1.8 g
Protein 8.3 g

Dietary servings

Per Portion

Meat Alternative 0.6
Vegetables 0.4

Energy sources


Meal Type(s)