Egg breakfast cup

Egg breakfast cup

raw material

6 servings

• 5 eggs
• Salt, to taste
• Pepper to taste

Mix and match fillers

• Spinach, chopped
• Tomato, diced
• Onion, diced
• 1 bell pepper, diced
• 1 head of broccoli, cut into florets
• Parmesan cheese
• Cheddar cheese

Nutrition information

View information

• Calories 98
• Fat 5g
• Carbohydrate 5g
• Fiber 1g
• Sugar 2g
• Protein 7g

Estimated based on a serving size.

Prepare

1. Preheat the oven to 350°F (180°C).
2. In a measuring cup, beat the eggs until smooth. Set aside.
3. In the greased muffin tins, put the desired combination of fillings into each muffin cup.
4. Season each cup with salt and pepper.
5. Pour the beaten eggs into each muffin cup until the liquid almost reaches the top.
6. Bake for 20 minutes until set.
7. enjoy!