Breakfast Egg Cups

8 35 108
Ingredients Minutes Calories
Prep Cook Servings
10 min 25 min 6
Breakfast Egg Cups
Health Rating

Ingredients


3 spray (about 1/3 second) Olive oil cooking spray
6 large egg Egg
1/4 cup Partly skimmed milk, 2% M.F.
1/8 tsp Salt
1/8 tsp Black pepper
1 medium pepper(s) Red bell pepper
3/4 cup Spinach
1/4 cup, shredded Cheddar cheese

Instructions


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.

Nutrition Facts

Per Portion

Calories 108
Calories from fat 66
Calories from saturated fat 24.8
Total Fat 7.4 g
Saturated Fat 2.8 g
Trans Fat 0.0 g
Polyunsaturated Fat 0.9 g
Monounsaturated Fat 2.8 g
Cholesterol 199 mg
Sodium 155 mg
Potassium 142 mg
Total Carbohydrate 2.4 g
Dietary Fiber 0.4 g
Sugars 1.8 g
Protein 8.1 g

Dietary servings

Per Portion


Meat Alternative 0.6
Vegetables 0.4

Energy sources


Pygal9%404.4094164744463110.7133291238939161%433.67520288417955264.4192703457920330%309.13289981846515143.251409566440329%61%30%CarbohydratesFatProtein

Notes:

Eggs

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

Recipe from:
Breakfast