Egg Cups Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Seven eggs, beaten
1 tbsp. water
4 ounces shredded cheese, divided
1 tsp. salt
½ tsp. black pepper
8 ounces cream cheese divided into 12 cubes
1 onion, chopped and carmelized
¾ cup chopped spinach
½ cup sautéed mushrooms:
Optional:
Bacon bits, chopped red or green peppers
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Directions: |
Directions:Preheat oven to 350º F. Spray muffin tin (12) with cooking spray.
Beat eggs. Add 1 tbsp. water and beat again. Mix in 2 ounces shredded cheese of your taste. Add salt and pepper. Set aside.
Layer the spinach, onions, mushrooms, and then a cube of cream cheese in the muffin tins. Pour the egg mixture into the muffin tin, filling each cup ¾ full. Bake for 20-25 minutes until the eggs are set. Place remaining shredded cheese on top of the muffins the last few minutes of baking.
You can use the same recipe for a mini muffin (24) tin but adjust the cream cheese cubes smaller. |
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Number Of
Servings: |
Number Of
Servings:12 muffins |
Personal
Notes: |
Personal
Notes: This was my go-to recipe I would make for Erin when she was eating only vegetarian foods. She asked me to include it.
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