Wednesday, January 18, 2017

Breakfast Egg Cups


5 eggs
salt, to taste
pepper, to taste
spinach, chopped
tomatoes, diced
onion, diced fine
bell pepper, diced
broccoli, cut into small florets 
Parmesan cheese
cheddar cheese
ham, diced
mushrooms, sliced
steak strips, cooked
salsa, medium
6 cup muffin tin


In a measuring cup, beat the eggs until smooth. Set aside. In a sprayed muffin tin, place your desired combination of fillings into each muffin cup. Season each cup with salt and pepper. Pour the beaten eggs into each muffin cup until the liquid almost reaches the top. Bake at 350°F for 20 minutes, until set. Enjoy!

*you can use muffin papers if desired for easier clean up.

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