Healthy breakfast egg cups that offer genuine is usually a total life-saver while in the mornings when you’re on the lookout for something wholesome to have but you’re close to time. These egg cups, also referred to as breakfast egg muffins, are scrumptious, easy-to-make, and, what’s even better, could be prepped early in advance for your suitable on-the-go breakfast throughout the week.
Breakfast muffins or egg muffin cups can be produced with several ingredients. The most famous versions are likely to be bacon and egg muffins or, as demonstrated here, spinach egg muffins with sun-dried tomato.
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To make breakfast egg cups such as, you require a small couple of ingredients. In making the egg element of these egg cups, you will want whole eggs and egg-whites. For your filling, you’ll desire a jar of sun-dried tomatoes, fresh spinach, and many feta cheese.
The combination of ingredients gives these easy egg cups loads of flavor, driving them to better than any scrambled egg you could possibly otherwise try and create at a busy morning. Once you’ve made these baked egg cups, you can just place them inside a large ziplock bag and refrigerate them until you’re willing to eat them.
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In the morning, briefly pop one into the microwave and then enjoy which includes a side of fresh fruit or possibly a slice of whole-wheat toast.
Summary |
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Cook time: 15 minutes Prep time: 5 minutes Idle time: |
Level |
Servings: Unit: MetricUS Imperial |
Ingredients
- 4 eggs
- 3/4 cup egg whites
- 1/2 cup sun-dried tomatoes drained and chopped
- 2 cups spinach chopped
- 1/4 cup feta cheese crumbled
- 1 tsp Italian seasoning
- Salt and pepper to taste
- cooking spray
Instructions
- Preheat the oven to 375F. Create a muffin pan by spraying the molds with cooking spray.
- To a medium mixing bowl, add some whole eggs, egg-whites, spinach, Italian seasoning, salt, and pepper. Whisk until blended and combined.
- Pour the egg mixture in the prepared muffin cups, filling the molds 3/4 full. Drop in some sun-dried tomato pieces and feta cheese crumbles on the egg batter.
- Bake the egg cups for 15 to 18 minutes until they’re set. Cool the egg cups inside pan for approximately Five minutes before working with a butter knife to loosen the cups on the molds and pop them out.
- Refrigerate any uneaten egg cups within a airtight container in the fridge.
Additional information
Recipe adapted from happygoluckyblog.com
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