Easy Vegetable Egg Cups
Servings Prep Time
6egg cups 10minutes
Cook Time
Servings Prep Time
6egg cups 10minutes
Cook Time
  • 4large eggs
  • 1/4 cup low-fat milkketo diets substitute cream
  • 1teaspoon extra-virgin olive oilfor sautéeing vegetables
  • 1/4 cup broccoli floretschopped into small pieces
  • 1cup spinachstems removed, discard and roughly chop
  • 1/4cup green bell pepperdiced
  • 1/4cup red oniondiced
  • 1/3cup tomatodiced, discard seeds and excess juice
  • 2 pickled jalapeno slicesdiced, seeds removed, optional
  • 3tablespoons monteray jack cheeseshredded
  • 1/2medium avocadodiced, for garnish
  • pico de gallo or salsagarnish, optional
  • cilantrominced for garnish, optional
  • olive oil cooking sprayfor muffin tin
  • 1/2teaspoon sea salt
  • 1/4 teaspoon black pepper
  1. Place oven rack in the middle position. Preheat oven to 350 degrees Fahrenheit.
  2. In a small skillet, heat olive oil to medium heat. Add broccoli pieces. Sauté for 3 minutes. If broccoli begins to brown, reduce heat to medium-low. During the last minute of cook time, add spinach until it wilts. Transfer to a small plate or bowl.
  3. Meanwhile, spray a 6-cup muffin pan with olive oil spray or brush with softened butter.
  4. Evenly distribute green bell pepper, onion, tomatoes, jalapeno, broccoli and spinach in muffin cups.
  5. In a large measuring cup, combine eggs, milk, salt and pepper. Whisk to combine.
  6. Pour egg and milk mixture into muffin cups evenly, approximately 3/4 full.
  7. Top each uncooked egg muffin with 1/2 tablespoon cheese. Bake for 18-20 minutes.
  8. Plate. Garnish with avocado, pico de gallo and cilantro if desired. Serve immediately warm or at room temperature.
Recipe Notes

Egg cups can be stored in the refrigerator for 5 days, or the freezer for up to 3 months in an airtight container. Cool completely before refrigerating or freezing. Reheat gently in the microwave or oven.

Updated 1/2019. Sauté vegetables prior to making egg cups.

Recipe courtesy of www.sisterspicekitchen.com 
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