Egg cups are like mini-omelets and can easily be reheated for a filling breakfast or snack. Try this wholesome egg cup recipe from Lauren Popeck, a registered dietitian with Orlando Health.
Ingredients:
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12 eggs (can substitute 2 1/4 cup liquid egg whites or Egg Beaters)
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1/2 cup part-skim mozzarella cheese
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1/2 cup reduced fat cheddar cheese
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2 cups baby spinach leaves
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1 cup salsa
*Optional: add any chopped veggies you like
Instructions:
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Preheat oven to 375°F
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Spray 12 muffin cups with cooking spray
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Whisk eggs in a large bowl. Add cheese, veggies and salsa. Mix well to combine.
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Pour mixture into muffin cups. Bake for 30 minutes. Allow cooling before serving.
Extras may be stored in an air-tight container in the fridge for up to a week or freeze for up to a month.
Nutrition Facts (per serving):
Calories: 128
Protein: 11 g
Fat: 8 g
Carbs: 3 g
Fiber: 1 g
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