Wednesday, August 26, 2015

BACK TO SCHOOL...EASY EGG MUFFIN CUPS

Check out these protein power egg cups..Two egg cups count for one protein and one veggie if you are 21 Day Fixing (per recipe below)--these are great for grab and go when you are on the run and can be reheated in the microwave! Want to get creative? Let your kids customize their own with turkey breakfast sausage crumbles, cheese, chopped ham, and veggies to their taste!

 
 Ingredients:
12 large eggs
sea salt
ground black pepper (to taste; optional)
1 bag (10 oz) baby spinach, chopped
1 medium red bell pepper, chopped
2 green onions, chopped
Nonstick cooking spray

Preparation:
1. Heat oven to 350° F.
2. Beat eggs in a large bowl. Season with salt and pepper if desired. Add spinach, pepper, and onions to egg mixture; mix well.
3. Lightly coat a twelve cup muffin tin with spray.
4. Evenly pour egg mixture into muffin cups.
5. Bake for 15 to 20 minutes, or until a toothpick inserted into the center of cups comes out clean.
Makes 12 egg cups; 2 cups per serving

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