Breakfast Egg Cups
These Breakfast Egg Cups are the perfect go-to breakfast when you are on-the-go! Great for school day mornings and busy schedules. Bake a lot and store them in the fridge or freezer to re-heat and eat throughout the week!
Ingredients
- 6 large eggs
- 1/4 cup milk
- 1/2 cup red bell pepper (diced)
- 3/4 cup spinach (thinly sliced (chiffonade))
- 1/4 cup shredded cheddar cheese
- salt and pepper (to taste)
Instructions
- 1
Whisk the eggs and milk together in a bowl. Season with salt and pepper.
- 2
Dice the 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.
- 3
Grease a muffin tin (cooking spray, melted butter, or melted coconut oil) and fill cups ¾ full of the egg mixture.
- 4
Bake at 375 degrees Fahrenheit for 20 to 25 minutes until centers are set/firm. Can test doneness with a toothpick.
Cook it from the original
This recipe comes from dessertnowdinnerlater.com. Their page has the author’s own photos, notes and tips — the best place to cook it from.
Open the recipe on dessertnowdinnerlater.com