Veggie Egg Cups
Submitted by:Linsey Corbin
Running short on time and looking for a protein-packed snack? These egg cups are the ticket! Perfect right out of the oven, and easy to reheat for a mid-morning snack when you are between workouts.
Ingredients
1 cup spinach, chopped 1 cup red / green bell pepper, chopped 1 cup cherry tomatoes, quartered 6 eggs 4 egg whites 1/4 cup feta or parmesan cheese, grated 1/4 teaspoon salt 1/4 teaspoon pepper 1/4 teaspoon dried basil 1/4 teaspoon dried oregano
Instructions
1. Preheat oven to 350 F 2. Lightly coat a standard 12-cup muffin tin with nonstick spray. 3. Divide the spinach, bell peppers, tomatoes and cheese among the cups (they will be about two-thirds of the way full). 4. In a large bowl, whisk together the eggs, egg whites and seasonings until well combined. 5. Fill each muffin cup three-quarters of the way to the top with the egg mixture. 6. Bake for 24 to 28 minutes, until the egg muffins are set. Let cool for a few minutes, remove them from the pan and enjoy! 7. Store leftover egg muffins in the refrigerator. 8. This recipe is incredibly flexible. Feel free to swap the listed veggies for the same amount of any other diced vegetable or cooked, diced meat.
